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| Beef Stew |
| Number of Servings |
10-12 |
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Serving Size |
1 1/2 cups |
| Preparation Time |
20 minutes |
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Cooking Time |
2-2 1/2 hours |
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| Quantities |
Ingredients |
| 1/4 cup | flour |
| 1/2 teaspoon | salt (optional) |
| 1/4 teaspoon | pepper |
| 1 1/2 - 2 pounds | beef stew meat (about 3 cups diced) |
| 2 | medium onions, quartered |
| 1 | stalk celery, cut into pieces |
| 6 cups | water |
| 4 | potatoes, peeled and quartered |
| 4 | carrots, cut into pieces |
| 2 tablespoons | flour |
| 1/4 cup | water |
| | vegetable spray or oil |
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| Equipment |
Instructions |
- sharp knife
- cutting board
- vegetable peeler
- large pot with cover
- mixing spoon
- measuring cups
- measuring spoon
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- Put flour, salt (optional) and pepper into a large bowl or clean plastic bag. Add beef cubes and shake to coat meat.
- Spray large pot with vegetable spray or coat with small amount of vegetable oil.
- Brown meat in large pot.
- Add onion, celery and water. Simmer covered, 1 1/2 hours or until meat is tender.
- Add potatoes and carrots; cover and continue cooking until vegetables are tender, 30-45 minutes.
- Combine 2 tablespoons flour with 1/4 cup water, stir into juices. Heat mixture until it thickens and boils, stirring constantly. Serve.
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| NOTES: Stew meat, cut into cubes, is from less tender cuts of beef. This meat requires long, slow simmering for tenderness |
| Nutrition Information |
| Calories |
210 |
| Total Fat |
7g |
| Saturated Fat |
2.5g |
| Protein |
21g |
| Carbohydrates |
15g |
| Fiber |
2g |
| Sugar |
2g |
| Vitamin A |
0% |
| Vitamin C |
20% |
| Calcium |
2% |
| Iron |
15% |
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