Classic Beef Stew

• Prep Time 25 min
• Total Time 3 hr 45 min
• Servings 4

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 (Beef Stock will improve the flavor)

2 tablespoons Gold Medal™ all-purpose flour

Directions

Directions

• 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.

Nutrition Information

Serving Size: 1 Serving

Calories

350

Calories from Fat

150

Total Fat

17g

Saturated Fat

6g

Trans Fat

1/2g

Cholesterol

65mg

Sodium

980mg

Potassium

980mg

Total Carbohydrate

24g

Dietary Fiber

4g

Sugars

4g

Protein

24g

% Daily Value*:

Vitamin A

80%

Vitamin C

30%

Calcium

6%

Iron

25%

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values