Hearty Beef Stew

  • 2 pounds beef stew meat, cut in 1" cubes
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 1/2 cup celery, chopped
  • 1 green bell pepper, chopped
  • 6 cups water
  • 2 beef bouillon cubes
  • 1 tablespoon salt
  • 1 bay leaf
  • 3┬ámedium potatoes, cut in 1" cubes
  • 4 carrots, sliced
  • 1 cup English peas

Mix flour, salt and pepper.

Coat beef in flour mixture.

Heat oil in a large pan.

Brown meat thoroughly.

Do not crowd meat, work in small batches.

Remove beef from pan.

Add onion, celery and bell pepper and cook 3 minutes.

Return beef to pan.

Add water, salt, bouillon and bay leaf.

Bring to a boil. Reduce heat, cover and simmer for 2 hours.

Add potatoes, carrots and peas.

Simmer for 30 minutes or until vegetables are tender.

Remove bay leaf before serving.

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