Beef Stew

Name: Beef Stew
Ingredients: 2 to 3 lb. chuck roast; 1/4 c. all-purpose flour; 2 Tbsp. oil; 4 c. water; 1 Tbsp. Worcestershire sauce; 1 tsp. salt; 1 tsp. garlic salt; 1/2 tsp. pepper; 2 bay leaves; 4 carrots, scraped; 2 stalks celery; 4 medium potatoes; 3 small onions; 2 green bell peppers; 3 Tbsp. all-purpose flour; 3 Tbsp. water

16 ingredients

13 steps

Ingredients

2 to 3 lb. chuck roast
1/4 c. all-purpose flour
2 Tbsp. oil
4 c. water
1 Tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. garlic salt
1/2 tsp. pepper
2 bay leaves
4 carrots, scraped
2 stalks celery
4 medium potatoes
3 small onions
2 green bell peppers
3 Tbsp. all-purpose flour
3 Tbsp. water

Directions

1

Trim fat from roast; cut into 1-inch cubes.
2

Place cubes and 1/4 cup flour in plastic bag; seal and shake to coat.
3

Pour oil in large Dutch oven; place over medium-high heat until hot.
4

Add beef and cook, stirring occasionally until browned.
5

Add 4 cups water and next 6 ingredients; bring to a boil.
6

Cover, reduce heat and simmer at least 2 hours until very tender.
7

Cut carrots and celery in 2-inch lengths.
8

Peel and cut potatoes.
9

Cut pepper into 1-inch pieces.
10

Add these vegetables to beef mixture; cover and simmer 30 minutes until tender.
11

Combine 3 tablespoons flour with 3 tablespoons water.
12

Stir into stew to thicken.
13

Boil 1 minute. Makes 6 to 8 servings.