Classic Beef Stew
Beef stew is a great meal for cold winter days. Store leftovers in a sealed container in the refrigerator to enjoy during the week.
Serves: 6Hands-on: 15 minutesTotal: 1 hour 45 minutesDifficulty: Easy
- 2 lbs. stewing beef, cut into cubes
- 2 Tbsp. all-purpose flour
- ½ white onion, chopped into large pieces
- About 2 Tbsp. vegetable oil
- ¾ cup water
- 1 beef bouillon cube
- 2 cups tomato sauce
- 2 Tbsp. soy sauce
- 2 Tbsp. brown sugar
- ¼ tsp. salt
- ⅛ tsp. pepper
- 3 medium carrots, chopped
- 4 large potatoes, chopped into large pieces
- Toss the beef cubes with the flour to coat lightly.
- Heat the 2 tablespoons oil on medium in a large, heavy saucepan. Add the onion and cook until lightly browned. Add half the beef and cook in the oil until browned. Remove from the saucepan. Cook the remaining beef in the pan, adding more oil if necessary. Return the first batch of cooked meat to the pan.
- In a small saucepan, bring the water to a boil. Dissolve the bouillon cube in the boiling water, stirring. Add the bouillon to the beef, along with enough extra water so that the beef is covered. Add the tomato sauce, soy sauce, brown sugar, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer.
- After the stew has simmered for 1 hour, add the carrots and potatoes. Cook for another 30 minutes or until the potatoes are tender.