|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 3g||12%|
|Total Sugars 4g|
|Vitamin C 9mg||47%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a hearty and flavorful vegetable beef stew recipe with potatoes, carrots, and a thickened broth. The stew is a basic combination of ingredients. The condensed beef broth gives it more beef flavor than just plain water or stock.
Feel free to add some diced rutabaga or increase the vegetables in the stew. Rutabaga would be a tasty addition, or add some frozen peas or green beans shortly before the stew is done.
2 pounds stewing beef, or a chuck roast
2 to 3 teaspoons vegetable oil
1/2 teaspoon seasoned salt
1 cup chopped onions
1 (10 1/2-ounce) can condensed beef broth, or concentrated rich beef stock
3 cups diced potatoes
2 cups diced carrots
2 stalks celery, cut into 1/2-inch pieces
2 tablespoons all-purpose flour
1/3 cup cold water
Kosher salt, to taste
Freshly ground black pepper, to taste
Gather the ingredients.
Cut the beef into small, bite-sized cubes.
Heat the vegetable oil in a Dutch oven or large kettle; add the beef, salt, and chopped onions.
Cook, turning frequently, over medium heat for about 10 to 15 minutes, until the meat is browned on all sides and chopped onions are tender. Drain off excess fat if necessary.
Add the beef broth and some hot water to the pot until the liquid level is about 1 inch above the beef.
Cover and reduce heat to low. Cover and simmer for 1 1/2 to 2 hours or until the meat is tender.
Add the potatoes, carrots, and celery.
Cover and continue to cook, stirring occasionally, for 20 to 30 minutes longer, until vegetables are tender.
To thicken the stew, combine the flour with 1/3 cup cold water; stir until smooth. Gently stir flour mixture into the pot a little at a time, using as much as needed to make the stew as thick as you like it.
Add pepper and taste for seasonings, adding more salt if necessary.
- For a hearty, stick-to-your-ribs meal, add a few tablespoons of barley about 45 minutes before the stew is done.
- Add about 1/4 to 1/2 cup of dry red wine along with the water for some extra flavor.