Loading...Description
On chilly winter afternoons, there’s nothing more satisfying than a hearty bowl of beef stew. It’s a great thing to make on Sunday afternoon, you can put the ingredients on the stove and let them simmer for a couple of hours.
Ingredients
Scale
- 3 lbs. boned chuck or round beef
- 1/3 cup flour
- ½ teaspoon pepper
- ½ teaspoon celery salt
- ¼ cup vegetable oil
- ¼ cup minced onion
- 1 minced, peeled clove garlic
- 3 ¾ cups boiling water
- 4 teaspoons beef broth
- ½ teaspoon salt
- ½ teaspoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon dried thyme
- 4 medium onions, coarsely chopped
- 6 small white potatoes. peeled and cut into cubes
- 4 large carrots, peeled and sliced 1/4 inch thick
- 1 cup frozen peas, thawed
Instructions
- Trim meat of most fat; cut into 1 ½” pieces.
- Combine flour, pepper, and celery salt in large bowl. Drop in meat, few pieces at a time; toss until well coated. Reserve leftover flour.
- Heat oil in Dutch oven or deep kettle. When hot, slowly sauté floured meat in it – a few pieces at a time – until richly browned on all sides. Remove each piece as it browns.
- Add minced onion and garlic to oil in kettle and simmer until just tender; stir in leftover flour, until smooth and blended.
- Slowly stir in boiling water, beef broth, salt, Worcestershire sauce, bay leaf and thyme.
- Add meat, cover; simmer about 2 hours, or until meat cuts easily.
- When stew has simmered 2 hours, add onions, potatoes, carrots and peas. Cover, simmer 15 minutes longer or until all vegetables are tender.
- Discard the bay leaf, then let the stew stand for five minutes before serving.
- Prep Time: 30 Minutes
- Cook Time: 120 Minutes
- Category: Main Course
- Method: Stewing
- Cuisine: American