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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This rich, hearty beef stew has a garden full of flavor with vegetables like cabbage, rutabaga and carrots. You can also throw in extra vegetables to stretch it. Ingredients:
1 boneless beef chuck roast (2 pounds), cut into 1/2-inch cubes |
1 tablespoon canola oil |
1 large onion, chopped |
4 cups water |
1 teaspoon salt-free seasoning blend |
1/2 teaspoon pepper |
5 to 6 medium potatoes, peeled and cut into 1/2-inch cubes |
5 medium carrots, cut into 1/4-inch slices |
1 medium rutabaga, peeled and cut into 1/2-inch cubes |
1 cup sliced celery (1/2-inch pieces) |
1/2 medium head cabbage, finely sliced |
1/3 cup king arthur unbleached all-purpose flour |
1 cup cold water |
2 teaspoons browning sauce, optional |
Directions:
1. In a Dutch oven over medium-high heat, brown meat in oil. Add onion, water, seasoning blend, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours.
2. Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce if desired until smooth. Stir into stew; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Yield: 8 servings.
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