Classic Beef Stew Recipe –
¼ cup all-purpose flour
¼ teaspoon freshly ground pepper
1 – 2 pounds beef, trimmed and cut into cubes
3 TBS vegetable oil
3 – 4 cups beef broth, preferably homemade & of course Better than Bouillon is GOOD stuff
1 medium onion, peeled and chopped
4 medium carrots, peeled, cut 1 – 2 inches
2 large baking potatoes, peeled and cut into 1-inch cubes
2 teaspoons salt
Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef, cook until beef is browned on all sides; add more oil if needed.
Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the onions and carrots, stir, continue cooking to get added flavor and color on vegetables (optional). Add potatoes, beef and broth. Bring to a boil, then reduce to a slow simmer. I add both Better than Bouillon Beef Base. Some dashes of Worcestershire sauce is good in this also.
Cover and cook until the beef and vegetables are tender; about an hour. Add broth or water if the stew is dry.
If stew is too thin, then in jar or container with tight fitting lid, mix 1/4 cup of seasoned flour with 1/4 cup of broth, shake WELL, stir into stew and continue cooking long enough to cook flour.
Season with salt and pepper to taste.
Ladle and serve. Goes good with bread and butter or dinner rolls.