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Classic Beef Stew

September 26, 2016

Classic Beef Stew

Serves: 4

Prep Time:  25 minutes

Cook Time: 3 hours & 25 minutes


1 lb Joyce Farms Grass-fed Stew Beef
1 tbsp vegetable oil or shortening 
3 cups water
1/2 tsp salt
1/8 tsp pepper
2 medium carrots, cut into 1-inch pieces
1 large unpeeled potato, cut into 1 1/2-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium stalk celery, cut into 1-inch pieces
1 small onion, chopped (1/4 cup)
1 dried bay leaf
1/2 cup cold water
2 tbsp all-purpose flour


1. In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.

2. Add 3 cups water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.

3. Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.

4. In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.
Credit: Betty Crocker

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