Classic Beef Stew

By kimvess

Ingredients

• 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 (1/4 cup)
• 1 teaspoon salt
• 1 dried bay leaf
• 1/2 cup cold water
• 2 tablespoons Gold Medal® all-purpose flour

Preparation

Step 1

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; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.