vegetable beef stew
"I serve it with warm corn bread and a tossed salad for a delicious meal in no time," From "tasteofhome.com"
prep time
10 Min
cook time
40 Min
method
---
yield
6 serving(s)
Ingredients
- 1 1/2 pounds beef rump roast or bottom round roast, cut into 1/2-inch cubes
- 2 tablespoons canola oil
- 4 1/3 cups water, divided
- 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 cubed
- 2 tablespoons beef bouillon granules
- 1 cup frozen peas
- 3 tablespoons all-purpose flour
How To Make vegetable beef stew
-
Step 1In a Dutch oven, brown beef on all sides in oil; drain. Add 4 cups 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.
-
Step 2Stir in peas. Bring to a boil. Combine flour and remaining water until smooth; add to beef mixture. Cook and stir for 2 minutes or until thickened and bubbly. Yield: 6 servings. 1 cup ~ 8 points
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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