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Hearty Beef Stew


1½ pounds boneless beef stew meat, cut into 1½-inch cubes
¼ cup + 2 Tablespoons all-purpose flour, divided
2 teaspoons salt
¼ teaspoon freshly ground black pepper
3 Tablespoons olive oil
2¼ cups water, divided
1 can (8 ounces) tomato sauce
2 beef bouillon cubes or 2 teaspoons beef bouillon granules
2 stalks celery, cut into 1-inch pieces
2 medium onions, quartered
1 bay leaf
6 carrots, cut into 1-inch pieces
4 medium potatoes, cut into pieces
1 cup frozen green peas or cut green beans
2 Tablespoons chopped fresh parsley

Coat beef cubes with mixture of ¼ cup flour, salt, and pepper. In 5-quart Dutch oven, brown meat in oil. Stir in 2 cups water, tomato sauce, bouillon cubes, celery, onions, and bay leaf. Bring to a boil. Reduce heat; cover and simmer 1½ hours or until meat is tender.

Remove bay leaf. Add carrots and potatoes. Cover; simmer an additional 30 to 40 minutes or until vegetables are tender.

In small jar with lid, add 2 Tablespoons flour to ¼ cup water; shake well. Stir into stew mixture. Stir in peas. Cook over medium heat until mixture boils and thickens, stirring frequently. Garnish each serving with parsley.

Makes 6 servings.