Beef Stew Like Mom Used to Make

back

browse more recipes

Beef Stew Like Mom Used to Make
This hearty stew is a classic winter-time dish perfect for a beginning cook.

Prep: 15 minutes
Cook: 2-1/2 hours
Servings: Serves 6-8

1 lean, boneless beef chuck roast (3-4 pounds), cut into 1-1/2 inch pieces

1 Tbsp. salt

1 tsp. pepper

1 bay leaf

6 cups water

6 small potatoes, scrubbed and peeled

2 yellow onions, peeled and quartered

6 medium-size carrots, pared and quartered

	Place meat in large pot or Dutch oven; add salt, pepper, bay leaf and water. Cover; heat on stove top on medium-high to high until boiling; reduce heat and simmer 1-1/2 hours.
	Remove meat from broth with a slotted spoon. Allow any fat to rise to the top of the broth and skim with a spoon. Return meat to the pot.
	Place potatoes, onions and carrots around meat in pot; simmer 1 hour longer or until meat is fork tender.

Need help with this recipe? Go to: Braising