Beef and Veggie Stew
Serving Size / Yield
4
Ingredients
- 2 1/2 lbs. beef stew meat, cubed
- 1/2 bunch celery, chunked
- 1 lg. onion, chunked
- 1 1/2 lbs. carrots, chunked
- 5 1/2 C. water
- 3 Tbs. beef bouillon
- 1/2 C. Kitchen Bouquet sauce
- 1 tsp. black pepper
- 2 bay leaves
- 1 tsp. thyme
- 2 lbs. potatoes, peeled and cubed
- Roux:
- 1/2 C. butter
- 1/2 C. flour
Directions
Brown meat in a lightly oiled, deep, heavy saucepan. Add vegetables, water, and seasoning, and simmer for 30 minutes. Add potatoes and simmer another 30 minutes or until potatoes are tender. Thicken with roux.
Roux: Melt butter in a frying pan, then slowly stir in flour with a wire whisk until blended smoothly. Cook over medium heat for 1 minute.
Add roux in 1/4 cup portions to vegetable and beef mixture until stew reaches desired thickness, allowing stew to simmer 2 minutes between each added portion of roux. Simmer on low heat at least another 30 minutes before serving.
