Beef Stew
1 pound beef boneless chuck, tip or round roast
1 tablespoon vegetable oil or shortening
3 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium carrots
1 large potato
1 medium green bell pepper
1 medium stalk celery
1 small onion
1 teaspoon salt
1 dried bay leaf
1/2 cup cold water
2 tablespoons all-purpose flour
Cut and discard most of the fat from the beef. Cut the beef into 1-inch
cubes.
Heat the oil in the skillet over medium heat 1 to 2 minutes. Cook the beef
in the oil about 15 minutes, stirring occasionally, until brown on all
sides (Browning helps develop the flavor of the stew).
Remove the skillet from the heat, then add the water, 1/2 teaspoon salt
and the pepper. Heat to boiling over high heat. Once mixture is boiling,
reduce heat just enough so mixture bubbles gently. Cover and cook 2 to 2
1/2 hours or until beef is almost tender.
Peel the carrots, and cut into 1-inch pieces. Scrub the potato thoroughly
with a vegetable brush, but do not peel. Cut the potato into 1 1/2-inch
pieces. Cut the bell pepper lengthwise in half, and cut out seeds and
membrane. Cut the bell pepper into 1-inch pieces. Cut the celery into
1-inch pieces. Peel and chop the onion; cut in half.
Stir the vegetables, 1 teaspoon salt and bay leaf into the beef mixture.
Cover and cook about 30 minutes or until vegetables are tender when
pierced with a fork. Remove and discard bay leaf.
Shake the cold water and flour in a tightly covered jar or container.
Gradually stir this mixture into beef mixture. Heat to boiling over high
heat, stirring constantly. Continue boiling 1 minute, stirring constantly,
until thickened.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“3:20″
Per serving: 332 Calories (kcal); 19g Total Fat; (50% calories from fat); 24g Protein; 17g Carbohydrate; 74mg Cholesterol; 895mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: 12-inch skillet or Dutch oven (about 4-quart
size)
Tips
To save time, use a 16-ounce bag of frozen mixed vegetables
instead of the carrots, potato, bell pepper, celery and onion.
There’s no need to thaw the vegetables; just stir them into the
beef mixture in step 5.
To save time, cut up the vegetables about 1 hour in advance,
putting the potato pieces in cold water to keep them from turning
brown.
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