Recipe for cooking browned beef stew

Soups for Salads :: Stews

Browned Beef Stew

1 lb. beef chuck, rump or round cut into 1-in. cubes
1/4 C. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 C. canola oil
1 onion, chopped fine
1 carrot, chopped fine
1/4 C. chopped finely celery with a few minced leaves
2 Tbsp. minced parsley
Pin. of thyme
3 C. water
2 med. potatoes, diced
2 carrots, diced
2 onions, diced
1 (10 oz.) pkg. frozen peas

Coat meat with flour, salt and pepper, shaking together in a paper bag. Heat canola oil in a lrg. heavy skillet over med. heat. Add meat, remaining flour and chopped onion. Brown well. Add chopped carrot and next 4 ingredients. Cover and cook over low heat for 1 1/2 hr., stirring now and then.

Add diced potatoes, carrots and onions; cook 1/2 hr. longer. Add peas and continue cooking about 15 min.

Makes approximately 4 to 6 servings.