Ingredients

  • 1 boneless chuck roast (2lbs) cut into 1/2 inch cubes
  • 1 TBL cooking Oil
  • 1 Lg Onion
  • 4 Cups Water
  • 4 tsp Beef Bouillon crystals
  • 3-4 TBL Worcestershire Sauce
  • 1 pkg McCormick Beef Stew Mix or simular mix
  • 1 tsp Seasoned Salt
  • 1/2 tsp pepper
  • 5-6 Med potatoes, peeled and cut into 1/2 inch cubes
  • 5 med carrots, cut into 1/4 inch slices
  • 1 cup sliced Celery (1/2 Inch pieces)
  • 1/4 C Flour
  • 3 TBL butter or margarine melted

Directions

In a dutch oven over medium heat, brown meat in oil and Worcestershire sauce. Add onion, water, bouillon crystals, salt & pepper & stew mix. Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours. Add the vegetables, cover and simmer for 1 hour or until the meat and vegetables are tender. In a saucepan, melt butter, than add Flour, cook and stir until smooth and bubbly. Stir into Stew, bring to a boil stirring constantly, Boil for 1 minute. Serve



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Submitted 6/13/05.
Source: My Files
Submitted By: Pam
pthomas@voyager.net
Beef Stew