Beef Stew

Name: Beef Stew
Ingredients: 1 (2 3/4-pound) boneless chuck roast*; 1/4 cup all-purpose flour; 2 tablespoons vegetable oil; 4 cups water; 1 tablespoon Worcestershire sauce; 2 teaspoons salt; 1 teaspoon garlic salt; 3/4 teaspoon pepper; 1/4 teaspoon ground allspice; 2 bay leaves; 4 carrots, scraped; 2 stalks celery; 4 medium-size red potatoes; 3 small onions; 2 green bell peppers; 3 tablespoons all-purpose flour; 3 tablespoons water

17 ingredients

7 steps

Ingredients

1 (2 3/4-pound) boneless chuck roast*
1/4 cup all-purpose flour
2 tablespoons vegetable oil
4 cups water
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 teaspoon garlic salt
3/4 teaspoon pepper
1/4 teaspoon ground allspice
2 bay leaves
4 carrots, scraped
2 stalks celery
4 medium-size red potatoes
3 small onions
2 green bell peppers
3 tablespoons all-purpose flour
3 tablespoons water

Directions

1

Trim fat from roast; cut roast into 1-inch cubes. Place cubes and 1/4 cup flour in a plastic bag; seal bag, and shake vigorously to coat.
2

Pour oil into a large Dutch oven; place over medium-high heat until hot. Add beef, and cook, stirring occasionally, until browned.
3

Add 4 cups water and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 2 hours or until tender.
4

Cut carrots and celery into 2-inch lengths. Peel potatoes; cut potatoes and onions into eighths. Cut bell peppers into 1-inch pieces.
5

Add carrots, celery, potatoes, onions, and bell peppers to beef mixture; cover and simmer 30 minutes or until vegetables are tender.
6

Combine 3 tablespoons flour and 3 tablespoons water, stirring well; stir into stew. Bring to a boil; boil, stirring constantly, 1 minute or until thickened and bubbly.
7

*2 pounds stew meat may be substituted for roast.