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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Tasty vegetable chunks add color to this satisfying stew from Bobbie Jo Yokley of Franklin, Kentucky. I serve it with warm corn bread and a tossed salad for a delicious meal in no time, she informs. Each hearty bowl coasts only 95ยข. Ingredients:
1-1/2 pounds beef rump roast or bottom round roast, cut into 1/2-inch cubes |
2 tablespoons canola oil |
4-1/3 cups water, divided |
1 medium onion, diced |
3 celery ribs, cut into 1-inch chunks |
3 small carrots, cut into 1-inch chunks |
3 medium potatoes, peeled and cubed |
2 tablespoons beef bouillon granules |
1 cup frozen peas |
3 tablespoons king arthur unbleached all-purpose flour |
Directions:
1. In a Dutch oven, brown beef on all sides in oil; drain. Add 4 cups water, onion, celery, carrots, potatoes and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
2. Stir in peas. Bring to a boil. Combine flour and remaining water until smooth; add to beef mixture. Cook and stir for 2 minutes or until thickened and bubbly. Yield: 6 servings.
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