Recipe
Soup, Chili & Stew
Bob's Beef Stew
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. flour | ||
| ½ tsp. salt | ||
| ¼ tsp. pepper | ||
| 1 lbs. beef stew meat, cubed | ||
| 2 tbsp. cooking oil | ||
| 1 large onion, chopped | ||
| 1 (14.5 oz) can Hy-Vee beef broth | ||
| 1 (14.5 oz) can Hy-Vee tomatoes | ||
| 1 can(s) mushrooms | ||
| 5 peeled potatoes, cut in chunks | ||
| 1 (1 lb) pkg baby carrots |
Directions
- Mix flour, salt and pepper. Coat beef with flour mixture.
- Heat oil in a Dutch oven over medium heat. Cook floured beef and onions in oil until brown.
- Stir in beef broth, tomatoes and mushrooms. Cover. Simmer 1 hour, adding up to 1 cup water if necessary.
- Add potatoes and carrots. Cover and simmer about 30 minutes, or until vegetables are tender.