Classic Beef Stew

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


4 servings


1 tablespoon vegetable oil or shortening
1 pound 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 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.

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.

Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.

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.

Estimated Time

Preparation Time: 25 minutes
Cook Time: 3 hours 20 minutes

Additional Information

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.

Nutritional Information

1 Serving (1 Serving): Calories 350 (Calories from Fat 150), Total Fat 17 g (Saturated Fat 6 g, Trans Fat 1/2 g), Cholesterol 65 mg; Sodium 980 mg; Total Carbohydrate 24 g (Dietary Fiber 4 g, Sugars 4 g), Protein 24 g; Exchanges: 1 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; 1 1/2 Fat; Carbohydrate Choices: 1 1/2

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