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.
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||4 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||2 g|