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vegetable beef stew

(1 rating)
mrsjoepie avatar
Recipe by
Angela Pietrantonio
@mrsjoepie
Woonsocket, RI

"I serve it with warm corn bread and a tossed salad for a delicious meal in no time," From "tasteofhome.com"

(1 rating)
yield 6 serving(s)
prep time 10 Min
cook time 40 Min

Ingredients For vegetable beef stew

  • 1 1/2 lb
    beef rump roast or bottom round roast, cut into 1/2-inch cubes
  • 2 Tbsp
    canola oil
  • 4 1/3 c
    water, divided
  • 1 md
    onion, diced
  • 3
    celery ribs, cut into 1-inch chunks
  • 3 sm
    carrots, cut into 1-inch chunks
  • 3 md
    potatoes, peeled and cubed
  • 2 Tbsp
    beef bouillon granules
  • 1 c
    frozen peas
  • 3 Tbsp
    all-purpose flour

How To Make vegetable beef stew

  • 1
    In 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.
  • 2
    Stir 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
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