- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 40m
- Ready In : 1:10 h
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A stick-to-your ribs kind of meal. A comfort food. A great classic stew for the days when you need extra energy.
- 2 1/2 pounds beef chuck, round steak, or stew meat cut in cubes
- 1/3 cup flour
- 1 medium to large onion, chopped fine
- 1 1/2 tsp salt
- 1 1/2 tsp black and/or red pepper
- 2 tbsp oil (canola preferred)
- 7 cups beef broth or bouillon cube equivalent
- 4 cups carrots, peeled and chopped
- 8 red potatoes, peeled and cubed
- 3/4 cup flour
- 1/2 cup water
- 1 tbsp browning and seasoning sauce (Kitchen Bouquet) or caramelized sugar
- 1/2 cup each bell pepper and celery chopped fine
In a large bowl, sprinkle meat with flour and toss to coat evenly. Add the onions, celery, bell pepper, salt, black (and/or red) pepper and toss again to coat evenly.
Heat oil in large saucepan or Dutch oven over medium-low heat. Add meat and the onions, celery and bell pepper and cook until meat has browned. You may have to de-glaze the bottom of the pan while browning by pouring a very small amount of water in the pot to prevent burning. Add the beef broth and bring to a boil. Reduce heat, cover and simmer 20 minutes.
Add the carrots and the potatoes to the stew (you may have to add more water) and simmer covered 30 to 40 minutes until potatoes and carrots are cooked thoroughly.
In a small bowl, whisk together the flour and water until the mixture is smooth. Add slowly to the stew stirring constantly. Continue cooking uncovered 5 minutes or until meat and potatoes are tender. Stir in the browning sauce or Kitchen Bouquet. Heat thoroughly and serve over rice.
Method 2 - After browning the meat, onions, bell pepper and celery, place all ingredients is a crock-pot and cook on low for 8 hours or on high for 4 hours.