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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 |
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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. |
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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. |
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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. |
