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- 3 pounds boneless chuck roast
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- 4 cups water
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
- 1 teaspoon fresh garlic
- ¾ teaspoon ground red pepper
- ¼ teaspoon ground allspice
- 2 bay leaves
- 4 carrots, peeled and scraped
- 1 stalk celery
- 4 medium-size red potatoes
- 2 small onions
- 2 green bell peppers
- 3 tablespoons all-purpose flour
- 3 tablespoons water
Tips & Notes
- Freda Forsythe says browning the meat before adding the other ingredients helps bring out the beef's natural flavors.
- She prefers using chuck roast in her stew.
- Cut beef into 1-inch cubes and trim fat. Coat with flour.
- Put oil into a large cast iron pot, place over medium-high heat until hot. Add beef, and cook, stirring occasionally, until browned.
- Add 4 cups water and next 6 ingredients; bring to a boil.
- Cover, reduce heat, and simmer 2 hours or until tender.
- Cut carrots and celery into 2-inch lengths. Peel potatoes; cut potatoes and onions into eighths. Cut bell peppers into 1-inch pieces. Add carrots, celery, potatoes, onions and bell peppers to beef mixture; cover and simmer 30 minutes or until vegetables are tender.
- Combine 3 tablespoons flour and 3 tablespoons water, stirring well; stir into stew. Boil, stirring constantly, for 1 minute or until thickened and bubbly.