|Nutritional Guidelines (per serving)|
On chilly fall and winter nights, nothing tastes better than a beef stew with vegetables. There are many variations for beef stew; for this recipe, cubed stewing beef is cooked with vegetables and seasonings to make a tasty old-fashioned version.
For this recipe, use lean beef chuck or flank steak. Condensed beef broth adds a rich, beefy flavor. Or you can make the stew with about 3 1/2 cups of good quality beef stock and omit the canned condensed broth and the 2 cups of water.
- 2 pounds beef chuck (lean, stewing beef)
- 2 tablespoons vegetable oil
- 4 medium carrots
- 4 medium onions
- 4 medium potatoes
- 1 (10 1/2-ounce) can condensed beef broth
- 2 cups water
- 3/4 teaspoon Worcestershire sauce
- 1/2 teaspoon salt, or to taste
- Dash pepper
- 4 whole cloves
- 3 tablespoons flour
- 3 tablespoons cold water
Pat the beef with paper towels to dry and then cut it into bite-size cubes.
Heat the vegetable oil in a Dutch oven or stockpot over medium-high heat.
Add the beef cubes to the pan and cook until browned, stirring and turning frequently.
Slice the carrots into 1-inch rounds. Cut the onions into chunks, and cut the potatoes into 1-inch cubes.
Add the prepared vegetables to the beef along with the beef broth, water, Worcestershire sauce, salt, and pepper.
Tie the cloves in a small cheesecloth bag and add to the stew. If you don't have cheesecloth, a tea infuser will work.
Cover the pan and simmer the stew for 1 1/2 hours. Drain off the liquid into a saucepan.
In a small bowl, mix the flour with the cold water until smooth and then blend into the hot liquid in the saucepan.
Cook, stirring constantly until thickened.
Add the thickened broth to the meat and vegetable mixture. Remove the cloves.