Old-Fashioned Beef Stew
Long time favorite from the Betty Crocker cookbook.
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.