Califonia Bountiful
Main Dish

Homestyle beef stew

Gwen Schoen

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1/2 cup flour
2 tsp. salt (optional)
1/2 tsp. freshly ground pepper
2 lb. boned beef chuck or bottom round, cut into 1 1/2-inch cubes
4 tbsp. cooking oil
1 1/2 lb. small white onions, peeled and left whole
8 carrots, peeled and cut into 1-inch pieces
1 lb. small turnips, peeled and halved, or 1 lb. parsnips, peeled and cut into 2-inch chunks, or 1 lb. potatoes, peeled and cut into 2-inch chunks
1 bay leaf
2 cups beef broth, water, dry red wine or beer
1 tbsp. minced parsley


Place flour, salt and pepper in a paper or plastic bag. Add beef; hold bag tightly closed and gently shake it to coat beef with flour mixture. Heat oil in a large, heavy kettle with a lid. Brown beef a few pieces at a time. Set beef aside. Brown onions in remaining oil, stirring occasionally. Remove onions from kettle. Drain fat and oil from kettle. Return beef and onions to kettle along with carrots, turnips and bay leaf. Add liquid. Cover and simmer over low heat for 90 minutes to 2 hours or until beef is tender. Sprinkle with parsley just before serving.

Note: For variety, add peas, whole kernel corn or diced celery about 20 minutes before stew is done. Another option is to brown about 1/2 lb. sliced mushrooms in a small amount of butter and add to stew just before serving.

Serves 4 to 6

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