Classic Beef Stew

 

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

• 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.