| 1 | tablespoon vegetable oil or shortening |
| 1 | lb boneless beef chuck, tip or round roast, cut into 1-inch cubes |
| 3 | cups water |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 2 | medium carrots, cut into 1-inch pieces |
| 1 | large unpeeled potato, cut into 1 1/2-inch pieces |
| 1 | medium green bell pepper, cut into 1-inch pieces |
| 1 | medium stalk celery, cut into 1-inch pieces |
| 1 | small onion, chopped (1/4 cup) |
| 1 | teaspoon salt |
| 1 | dried bay leaf |
| 1/2 | cup cold water |
| 2 | tablespoons Gold Medal® all-purpose flour |
Serve with...
Bread Machine Potato-Rosemary Bread
Total Time:
3 hours 40 min
| 1. | In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides. |
| 2. | Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender. |
| 3. | Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf. |
| 4. | In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened. |
|
| To save time, use a 1-pound bag of Green Giant® frozen mixed vegetables instead of the carrots, potato, bell pepper, celery and onion. There's no need to thaw the vegetables; just stir them into the beef mixture in step 4. |
|
| Browning the beef first helps develop the flavor of the stew. |
Nutrition Information:
350 ( 150); 17g ( 6g, 1/2g); 65mg; 980mg; 24g ( 4g, 4g); 24g 80%; 30%; 6%; 25% 1 1/2 ; 1 ; 3 ; 1 1/2 1 1/2