Name: Old-Fashioned Beef Stew
Prep time: 15 min
Cook time: 160 min
Total time: 175 min
Ingredients: 1/2 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon pepper; 2 pounds beef stew meat, cut into 1-inch pieces; 2 tablespoons vegetable oil; 6 cups hot water; 3 medium pared medium potatoes, cut into 1" cubes; 4 carrots, cut into 1" slices; 1 cup sliced celery; 1 medium onion, diced (about 1/2 cup); 1 medium butternut squash, parsnip or sweet potato, cut into 1" cubes; 1 tablespoon salt; 2 beef bouillon cubes; 1 bay leaf; 1 15 oz can whole kernal corn, drained (optional); 1 15 oz can cut green beans, drained (optional)

Another cold snowy day! Time for bowl of classic beef stew. This is another long time family favorite – the recipe is from a Betty Crocker cookbook that I had in high school. It is time consuming – but so worth it! Just the smell of the stew cooking is warming and comforting.

*Rich, hearty warming classic beef stew*

*With beef stew you can vary the vegetables, depending on the season and what you like.*

*Clean and peel vegetables and cut into approximately 1″ slices or cubes.*
*You will need a total of about 10 cups of vegetables.*

*Coat cubed stew meat with mixture of flour, salt and pepper.*
*Easy to do in a gallon zip-lock bag.*

*Brown meat, add hot water, cover and simmer about 2 hours, stirring occasionally.*

*Add raw vegetables, salt, bouillon cubes and a bay leaf.*
*Simmer about 30 minutes or until the vegetables are tender.*

*Add optional canned vegetables. Bring to a simmer. Add salt and pepper to taste.*
*Let soup rest for 5-10 minutes. Enjoy!*

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Old-Fashioned Beef Stew

Long time favorite from the Betty Crocker cookbook.

Prep Time15

Cook Time2 40

Total Time2 55

Course: Soup

Cuisine: American

Keyword: Beef Stew

Servings: 6

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil
6 cups hot water
3 medium pared medium potatoes, cut into 1″ cubes
4 carrots, cut into 1″ slices
1 cup sliced celery
1 medium onion, diced (about 1/2 cup)
1 medium butternut squash, parsnip or sweet potato, cut into 1″ cubes
1 tablespoon salt
2 beef bouillon cubes
1 bay leaf
1 15 oz can whole kernal corn, drained optional
1 15 oz can cut green beans, drained optional

Instructions

Mix flour, 1 teaspoon salt and the pepper in a gallon zip-lock bag. Add cubed meat, close bag, and shake to coat meat with flour mixture.
Put vegetable oil in Dutch oven or large pot on medium-high heat on stove. Add coated meat; brown meat thoroughly stirring occasionally.
Add hot water to meat mixture; heat to boiling. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Stir in remaining ingredients, except for optional canned vegetables, and simmer 30 minutes or until vegetables are tender.
Optional: Add canned corn and green beans, bring soup to a simmer.
Let rest 5-10 minutes. Taste and season with salt and pepper as desired.
Can vary vegetables depending on the season and preference.