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Beef Stew Recipe
- 2 pounds stewing beef *
- 1/2 cup flour
- 3 Tblsp. olive oil
- 1 large onion, chopped
- 1 can (14.5 oz.) petite diced tomatoes
- 3 cups water
- 3 tsp. salt
- 1/4 tsp. pepper
- 1 cup baby carrots
- 1 stalk celery
- 4 Yukon Gold potatoes with skins
Cut beef into 1″ – 2″ pieces. Dust lightly with flour.
Heat oil in a Dutch oven. Add beef gradually and brown on all sides, remove.
Saute onions in drippings, (add more olive oil if needed,) until soft.
Add browned beef, tomatoes, water, salt, and pepper.
Bring to a boil. Lower the heat, cover, and simmer for 35 minutes.
Cut carrots in half. Slice celery into small pieces. Cut potatoes into about 1″ cubes. Add to pan.
Bring back to a boil. Cover the pan and turn it down to simmer for 25 minutes.
I always serve this with my homemade rolls. Recipe here ►Homemade Rolls
* We often have venison and use it instead of beef. It is delicious in this recipe, too.
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Beef Stew
Ingredients
- 2 pounds stewing beef *
- 1/2 cup flour
- 3 Tblsp. olive oil
- 1 large onion, chopped
- 1 can (14.5 oz.) petite diced tomatoes
- 3 cups water
- 3 tsp. salt
- 1/4 tsp. pepper
- 1 cup baby carrots
- 1 stalk celery
- 4 Yukon Gold potatoes with skins
Instructions
Cut beef into 1" - 2" pieces. Dust lightly with flour.
Heat oil in a dutch oven. Add beef gradually and brown on all sides, remove.
Saute onions in drippings, (add more olive oil if needed,) until soft.
Add browned beef, tomatoes, water, salt, and pepper.
Bring to a boil. Lower the heat, cover, and simmer for 35 minutes.
Cut carrots in half. Slice celery into small pieces. Cut potatoes into about 1" cubes. Add to pan.
Bring back to a boil. Cover the pan and turn it down to simmer for 25 minutes.
