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Beef Stew Recipe

submitted by: Tina

This recipe may be simmered in a large covered pot on top of the stove. The oven method saves pot watching.

  • 1/4 cup all purpose flour
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon dry mustard
  • 1 1/4 pounds top round steak, 1 inch thick
  • 1 tablespoon canola or corn oil
  • 2 1/2 cups water
  • 1 teaspoon Worcestershire sauce
  • 2 cups pared, quartered, and sliced potato
  • 1 cup sliced onion
  • 1 sliced carrot
  • 2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill (optional)

    • Preheat oven to 350°F. Combine flour, salt, pepper, and mustard in a paper bag. Trim off all fat around the outside of round steak, cut meat into 1-inch cubes. Shake meat cubes in paper bag with flour, a few at a time, until well coated. Heat oil in a large skillet, brown meat over medium heat, turning with tongs until evenly brown. Transfer meat to a 2 1/2-quart casserole, set aside. Sprinkle seasoned flour remaining in paper bag into the fat remaining in skillet, stir vigorously until smooth and mixed. Add water and Worcestershire sauce. Cook and stir until smooth, pour on top of meat in casserole. Cover and cook in the oven 2 hours. Mix vegetables and dill into meat, cover and cook in oven 1 more hour or until meat and vegetables are tender.

    4 servings (makes 5 cups)
    1 serving = 1 1/4 cup

    Cal = 330
    CHO(g) = 26
    PRO.(g) = 35
    Total Fat(g) = 8
    Sat. Fat(g) = 2
    CHOL.(mg) = 80
    Fiber(g) = 3
    Sodium(mg) = 790