1 1/2 lbs. stew beef from chuck roast
1 t. salt
1/2 t. pepper
2 T. oil
1 medium onion chopped
1 celery rib
4 carrots sliced
4 potatoes cubed
4 C. beef broth
1/2 C. corn
1/2 C. peas frozen

Brown stew beef in a dutch oven, in the oil, small batches at a time. Add onion and cook 3 minutes. Add celery, carrots, potatoes, salt, pepper and beef broth. Place in oven at 350°F. for 1 hour. Add peas and corn.

To thicken add 5 T. flour to 1/2 C. water. Add thickening right after peas and corn. Stir to blend. Bake another 15 minutes.

Serves 4 – 6

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