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Classic Beef Stew

Mmm, classic beef stew! What could be more inviting?

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( 88 Ratings)

88 Ratings

5 Stars 58%

4 Stars 17%

3 Stars 15%

2 Stars

1 Stars

Member Reviews ( 32 )

38aa1b3f-3f9b-44d8-a9c6-2f4e879613de

Prep Time 25 min
Total Time 3 hr 45 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 150),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 6g, 6% Trans Fat 1/2g 1/2% ),
Cholesterol: 65mg; 65%;
Sodium: 980mg; 980%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 4g 4% Sugars 4g 4% ),
Protein: 24g; 24%

% Daily Value*:

Vitamin A: 80%;
Vitamin C: 30%;
Calcium: 6%;
Iron: 25%;

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 32 Reviews View All

Posted 2/25/2013 8:39:56 AM REPORT ABUSE Rachn3 said:

Rating:

Your right about the consistency; I've made stew lots and always felt it was a bit bland and too watery. Now I add two containers of beef broth and about 2-4 cups of water/cornstarch mixure; I add until I get the consistency I want!

This reply was: Helpful Inspiring

Posted 2/2/2013 7:38:43 PM REPORT ABUSE XLR8URLYF said:

Rating:

I've never made beef stew before, so I went to trusty Betty Crocker, read the happy reviews, and gave it a try. It was easy to put together but I did wonder why the meat wasn't dredged in flour like many recipes I had read. I was concerned about the "gravy" because water doesn't have much flavor, but I was willing to wait for the final product to pass my judgement. I followed the recipe to the "t" but my sauce never got thick. It was grey & watery (& bland). I will say that the stew ingredients had good flavor, and we did eat it (and my husband had seconds), but it was disappointing. I may try it again in the future with beef broth instead of water, and maybe cornstarch instead of the flour/water mixture.

This reply was: Helpful Inspiring