Beef Stew

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  • 2 pounds stew meat (chuck), cut into one-inch cubes and patted dry
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1/2 cup flour
  • 2 tablespoons canola oil
  • 1 medium onion, diced
  • 3 carrots, peeled and sliced
  • 6 red potatoes (2 pounds), quartered
  • 4 cups beef broth
  • 1/2 pound green beans, cleaned and cut into thirds
  • Chopped parsley to garnish


Pre-heat oven to 350°F. Heat oil in large Dutch oven over high heat. Mix the flour with salt and pepper. Toss meat in the flour mixture to coat, then brown in a single layer. Cook in two batches if necessary, adding more oil as needed. Remove from pan and set aside. Lower heat to medium low; add onion and carrots. Cook for 5 minutes or until onions start to soften. Add potatoes, broth, and beef. Stir to combine. Bring to a boil; cover transfer to oven. Bake for 45 minutes – remove lid and bake another 15 minutes. Beef should be tender. Add green beans and bake for 15 minutes more or until beans are done. If the stew isn't thick enough, make a slurry by whisking together 2 tablespoons flour with 1/4 cup water. Bring stew to a low boil on the stove over medium-high heat. Slowly stir in the slurry and cook for 2 minutes. Garnish with chopped parsley.

Recipe from Central Market Poulsbo - Culinary Resource Center
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