Old Fashioned Beef Stew

Submitted by swirlycinnacakes

"good on a cold day"

 

• Ready In: 1hr 45mins
• Ingredients: 9
• Yields: 1 batch
• Serves: 1

ingredients

• 1 lb beef chuck roast, cut into 1 inch cubes
• 2 tablespoons flour
• 1 large yellow onion, large dice
• 2 tablespoons tomato paste
• 5 cups beef broth (water and beef bouillon can be substituted)
• 4 carrots, sliced
• 2 large potatoes, cubed
• 2 stalks celery, sliced
• frozen vegetables, like corn and peas (optional)

directions

1. Coat beef with flour, shaking off the excess.
2. In a large pot, heat oil over medium-high heat. Add beef; saute until browned. Remove and place on a plate. Add onions and saute lightly.
3. Return beef to pot, stir in tomato paste and beef broth. (Add 4 cups now, it should just cover the meat. If you need more liquid later you can add the additional 2 cups.)
4. Bring soup to a simmer and cover for an hour and 15 minutes.
5. Add carrots, celery, and potato. Simmer an additional 20 minutes. Add corn and peas, if desired, and simmer another 5 minutes.