Classic Beef Stew
Classic Beef Stew takes about 3 hours and 45 minutes from beginning to end. This dairy free recipe serves 4 and costs $4.63 per serving. This main course has 233 calories, 26g of protein, and 6g of fat per serving. A mixture of onion, water, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so tasty. 224 people were glad they tried this recipe. Winter will be even more special with this recipe. It is brought to you by Betty Crocker. With a spoonacular score of 92%, this dish is great. Classic Beef Stew, Classic Beef Stew, and Classic Beef Stew are very similar to this recipe.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 200 minutes
Ingredients:
2 medium carrots, cut into 1-inch pieces
1 medium stalk celery, cut into 1-inch pieces
1 dried bay leaf
1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes
2 tablespoons Gold Medal® all-purpose flour
1 medium green bell pepper, cut into 1-inch pieces
1 small onion, chopped (1/4 cup)
1/8 teaspoon pepper
1 large unpeeled potato, cut into 1 1/2-inch pieces
1 teaspoon salt
1 tablespoon vegetable oil or shortening
1/2 cup cold water
Equipment:
dutch oven
frying pan
Cooking instruction summary:
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.
Step by step:
1. In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes.
2. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
3. Add water, 1/2 teaspoon salt and the pepper.
4. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
5. Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender.
6. Remove bay leaf.
7. In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture.
8. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.
Nutrition Information:
covered percent of daily need
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