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Classic Beef Stew

102 Ratings

47 Comments

Prep 25 min
Total 3 hr 45 min
Servings 4

Mmm, classic beef stew! What could be more inviting? MORE + LESS -

Ingredients

tablespoon vegetable oil or shortening

lb boneless beef chuck, tip or round roast, cut into 1-inch cubes

cups water

1/2

teaspoon salt

1/8

teaspoon pepper

medium carrots, cut into 1-inch pieces

large unpeeled potato, cut into 1 1/2-inch pieces

medium green bell pepper, cut into 1-inch pieces

medium stalk celery, cut into 1-inch pieces

small onion, chopped (1/4 cup)

teaspoon salt

dried bay leaf

1/2

cup cold water

tablespoons Gold Medal™ all-purpose flour

Steps

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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

To save time, use a 1-pound bag of 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

Nutrition Facts

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 150

% Daily Value

Total Fat: 17g; 26%
Saturated Fat 6g 28% Trans Fat 1/2g
Cholesterol: 65mg; 22%
Sodium: 980mg; 41%
Potassium: 980mg; 28%
Total Carbohydrate: 24g; 8%
Dietary Fiber 4g 16% Sugars 4g
Protein: 24g

% Daily Value*:

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