Beef Stew
Beef Stew is an impressive dinner. Made with 2 to 3 lb. chuck roast, 4 c. water, 1 tbsp. salt, 2 onions and 3 celery ribs, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Rinse meat.
Place in Dutch oven.
Add water and 1 tablespoon salt.
Cook 1 hour or until done.
Remove meat to cutting board and cool.
Reserve broth.
Trim all fat, cut into 1-inch cubes. Return to pot with broth.
Peel and quarter onions.
Clean celery, cut into 4-inch pieces.
Peel parsnips, cut into 1-inch pieces. Peel turnips, cut into quarters or smaller.
Peel carrots, cut into 1-inch pieces.
Peel potatoes, cut into quarters or smaller. Trim cabbage, quarter and core.
Add vegetables, 2 teaspoons salt, stewed tomatoes (undrained) and tomato sauce to pot.
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