Beef Stew

Yield: 6 to 8 servings

Ingredients

• 1  (2 3/4-pound) boneless chuck roast*
• 1/4  cup  all-purpose flour
• 2  tablespoons  vegetable oil
• 4  cups  water
• 1  tablespoon  Worcestershire sauce
• 2  teaspoons  salt
• 1  teaspoon  garlic salt
• 3/4  teaspoon  pepper
• 1/4  teaspoon  ground allspice
• 2  bay leaves
• 4  carrots, scraped
• 2  stalks celery
• 4  medium-size red potatoes
• 3  small onions
• 2  green bell peppers
• 3  tablespoons  all-purpose flour
• 3  tablespoons  water

Preparation

Trim fat from roast; cut roast into 1-inch cubes. Place cubes and 1/4 cup flour in a plastic bag; seal bag, and shake vigorously to coat.

Pour oil into a large Dutch oven; 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. Bring to a boil; boil, stirring constantly, 1 minute or until thickened and bubbly.

*2 pounds stew meat may be substituted for roast.