Vegetable Beef Stew
Vegetable Beef Stew
1-1/2 lbs beef bottom round roast, cut into 1/2 inch cubes
2 Tbs vegetable oil
4 cups water
1 medium onion, diced
3 celery ribs, cut into 1 inch chunks
3 small carrots, cut into 1 inch chunks
3 medium potatoes, peeled and diced
2 Tbs beef bouillon granules
1 cup frozen peas
3 Tbs all purpose flour
1/3 cup cold water
In a Dutch oven, brown beef in oil; drain. Add water, onion, celery, carrots, potatoes, and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in peas. Bring to a boil. Combine flour and water until smooth; add to beef mixture. Cook and stir for 2 minutes or until thickened and bubbly. Yield: 6 servings.
1-1/2 lbs beef bottom round roast, cut into 1/2 inch cubes
2 Tbs vegetable oil
4 cups water
1 medium onion, diced
3 celery ribs, cut into 1 inch chunks
3 small carrots, cut into 1 inch chunks
3 medium potatoes, peeled and diced
2 Tbs beef bouillon granules
1 cup frozen peas
3 Tbs all purpose flour
1/3 cup cold water
In a Dutch oven, brown beef in oil; drain. Add water, onion, celery, carrots, potatoes, and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in peas. Bring to a boil. Combine flour and water until smooth; add to beef mixture. Cook and stir for 2 minutes or until thickened and bubbly. Yield: 6 servings.
