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Classic Beef Stew

Featured in the Honolulu Star-Advertiser on August 8, 2018.

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Ingredients:

Classic Beef Stew

  • 1 tablespoon vegetable oil
  • 1 pound boneless beef chuck, tip or round roast, cut into 1-inch cubes
  • 3 cups water
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 medium carrots, cut into 1-inch pieces
  • 1 large unpeeled potato, cut into 1 1/2-inch pieces
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 1 medium stalk celery, cut into 1-inch pieces
  • 1 small onion, chopped (about 1/4 cup)
  • 1 teaspoon salt
  • 1 dried bay leaf
  • 1/2 cup cold water
  • 2 tablespoons all-purpose flour

Directions:

  1. In 12-inch skillet, heat oil over medium heat for 1-2 minutes.
  2. Add beef and cook about 15 minutes, stirring occasionally, until brown on all sides.
  3. Add water, salt and the pepper.
  4. Bring to a boil, reduce heat to low.
  5. Cover; simmer 2-2 1/2 hours or until beef is almost tender.
  6. Stir in remaining ingredients except cold water and flour.
  7. Cover; cook about 30 minutes or until vegetables are tender.
  8. Remove bay leaf.
  9. In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture.
  10. Heat to boiling, stirring constantly.
  11. Boil and stir 1 minute until thickened.

Serves 4.

Approximate Nutrient Analysis per serving (based on chuck):
350 calories, 16 g fat, 5 g saturated fat, 90 mg cholesterol, 1000 mg sodium, 26 g carbohydrate, 4 g fiber, 4 g sugar, 27 g protein

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