Easy Beef Stew Recipe
This is a simple straight forward recipe for home made beef stew. While it takes over 3 hours, most of this time is the ingredients just simmering in the pot during which time you can be doing other things. I’ve never liked the taste of canned store bought beef stew, so it is well worth it to me to make my own from scratch.
- 1 tablespoon vegetable oil or shortening
- 1 lb 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 (note: substituting small pearl onions is a gourmet touch)
- 1 teaspoon salt
- 1 bay leaf
- 1/2 cup cold water
- 2 tablespoons all-purpose flour or corn starch
- In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
- Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
- Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
- In tightly covered jar or container, shake cold water and flour or corn starch (note, corn starch mixes much easier without lumping and doesn’t add a taste to the stew); gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.