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| Pauline Werner's Beef Stew Recipes |
- PREP 15 mins
- COOK 2 hrs
- READY IN 2 hrs 15 mins
Ingredients
Original recipe makes 6 servings
- 2 tablespoons vegetable oil
- 2 pounds lean beef, cut into 1-1/2 inch cubes
- 2 tablespoons all-purpose flour
- 1 pinch salt
- 1 pinch ground black pepper
- 1 onion, diced
- 1 bay leaf
- 1 (8 ounce) can tomato sauce
- 2 potatoes, peeled and cut into large chunks
- 4 carrots, cut into large chunks
- 3 stalks celery, thickly sliced
Directions
- Heat the oil in a large pot over medium heat. Place the meat in a bowl, sprinkle with flour, and toss to coat. Transfer meat to pot, season with salt and pepper, and brown meat on all sides.
- Fill the pot with enough water to cover the meat, and mix in onion, bay leaf, and tomato sauce. Bring to a boil, reduce heat to low, cover, and simmer for an hour or until the meat is tender.
- Stir in the potatoes, carrots, and celery. Continue cooking over low heat for 45 minutes, until vegetables are tender. Remove bay leaf before serving.
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