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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 22 |
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Beef stew always seems to be popular at a large gathering. Everyone likes this hearty combination of beef, potatoes, carrots, celery and onion in a savory tomato-to-beef broth.Jackie Holland, Gillette, Wyoming Ingredients:
2-1/2 pounds beef stew meat, cut into 1/2-inch cubes |
3 tablespoons canola oil |
12 cups water |
2 cans (15 ounces each) tomato sauce |
1/4 cup beef bouillon granules |
1 teaspoon salt, optional |
1/2 teaspoon pepper |
3-1/2 pounds potatoes, peeled and cubed |
4 medium carrots, sliced |
3 celery ribs, sliced |
2 medium onions, coarsely chopped |
3/4 cup king arthur unbleached all-purpose flour |
1-1/2 cups cold water |
Directions:
1. In a soup kettle, brown beef in oil; drain. Stir in the water, tomato sauce, bouillon, salt if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until the meat is tender.
2. Add the potatoes, carrots, celery and onions. Return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the vegetables are tender.
3. Combine flour and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 22 servings (5-1/2 quarts).
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