Ingredients Jump to Instructions ↓

  1. 1-1/2 pound stew beef, cut into bite-size pieces

  2. 1/4 cup plus 3 tablespoons flour

  3. 4 tablespoons vegetable oil

  4. 1 large onion, coarsely chopped

  5. 1 rib celery, thinly sliced

  6. 2 to 3 cloves garlic, minced

  7. 3 cups low-sodium beef broth

  8. 1 cup tomato juice or vegetable juice

  9. 3/4 teaspoon salt, plus more to taste

  10. 2 bay leaves

  11. 2 large all-purpose potatoes, cut into chunks

  12. 2 carrots, peeled and sliced into thin rounds

  13. 2 cups fresh green beans, in bite-size pieces

  14. 1 teaspoon dried thyme

  15. 1 teaspoon dried oregano Black pepper, to taste

  16. 1 tablespoon Worcestershire sauce

  17. 1 tablespoon light brown sugar

Instructions Jump to Ingredients ↑

  1. Set a large, heavy-bottomed soup or stew pot over medium heat for several minutes. Meanwhile, combine the stew beef and 1/4 cup of the flour in a gallon size plastic or paper bag. Shake well to coat the meat. Add 2 tablespoons of the vegetable oil to the pot. Gently swirl the pan to spread the oil around. Add half of the meat to the pan, shaking off any excess flour, and brown it for 3 to 4 minutes, stirring occasionally. Transfer the browned meat to a heat proof dish. Then add the remaining 2 tablespoons of oil to the pan and brown the remaining meat. Stir the onion, celery, garlic, and first batch of meat back into the pan. Saute the mixture for 3 minutes, stirring often, until the onion wilts. Stir in the broth, tomato juice, 3/4 teaspoon salt, and bay leaves. Increase the heat, bringing the liquid to a simmer. Then reduce the heat to low. Cover the pot and gently simmer the stew for 1 hour, stirring several times as it cooks. Stir in the remaining ingredients, except for the reserved 3 tablespoons of flour. Bring the stew to an active simmer, then reduce the heat to low. Cover and simmer gently for 45 minutes more, until the vegetables are tender. To thicken the stew, spoon a ladleful of broth into a small mixing bowl. Whisk in the reserved 3 tablespoons of flour. Then stir the mixture into the stew and simmer for 10 minutes more. Serve with dinner rolls or over rice or noodles. Makes 6 to 8 servings.


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