Combine flour, garlic, salt, and pepper in a large resealable plastic bag. Add beef; shake to coat. Remove beef from mixture; shake off excess flour.
Recipe
Soup, Chili & Stew
Chunky Beef Stew
Primary Media
Author
Hy-Vee Test Kitchen
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Description
This hearty stew uses Hy-Vee's Choice Reserve Chuck Roast, and after trying this recipe, we know you'll agree Hy-Vee has the best beef!
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 3 tbsp. Hy-Vee all-purpose flour | ||
| 1 tsp. garlic, minced | ||
| 1 tsp. Hy-Vee ground black pepper | ||
| 1 tsp. Hy-Vee salt | ||
| 3 lbs. Hy-Vee Choice Reserve Chuck Roast, trimmed and chopped | ||
| 3 tbsp. Gustare Vita olive oil | ||
| 1 large yellow onion, coarsely chopped | ||
| 3 large celery stalks, chopped | ||
| 1 (32-oz.) can Hy-Vee diced tomatoes, undrained | ||
| 1 (16-oz.) can Hy-Vee tomato sauce | ||
| 2 water | ||
| 1 Hy-Vee dried bay leaf | ||
| 1 (32-oz.) pkg. Hy-Vee California mix frozen vegetables |
Things To Grab
- Large resealable plastic bag
- Slotted spoon
- Plate
- Large Dutch oven with lid
Directions
Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches; once brown on all sides use a slotted spoon to place browned beef on a large plate. Repeat with remaining beef.
Add onions and celery. Saute 2 to 3 minutes or until softened. Add beef cubes back to Dutch oven. Stir in tomatoes, tomato sauce, and water; add bay leaf. Cover and bring to boil. Reduce heat to low and simmer one hour.
Add frozen vegetables; cover. Increase heat to medium-high and bring to a simmer. Simmer 1 minute more or until vegetables are heated through.
Recipe Source:
Terry K.