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Homemade Beef Stew

Homemade Beef Stew
—Robert Fallon, Sayville, New York
4 ServingsPrep: 5 min. Cook: 2-3/4 hours

Ingredients

  • 1 pound boneless beef chuck roast or boneless beef rump roast, cut into 1-inch pieces
  • 2 tablespoons canola oil
  • 1/2 cup sliced onion
  • 1 garlic clove, minced
  • 1/3 cup ketchup
  • 2 to 4 tablespoons Worcestershire sauce
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon brown sugar
  • 1-1/4 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground mustard
  • Dash crushed red pepper flakes
  • 1-2/3 cups water, divided
  • 1 tablespoon all-purpose flour
  • Hot cooked egg noodles

Directions

  • In a Dutch oven, brown beef in oil over medium-high heat. Add onion
  • and garlic; cook until tender.
  • In a small bowl, combine the ketchup, Worcestershire sauce, vinegar,
  • brown sugar, seasonings and 1-1/2 cups water. Stir into beef. Reduce
  • heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender.
  • Combine flour and remaining water; gradually stir into beef mixture.
© Taste of Home 2013

2 of 2

Homemade Beef Stew (continued)

Directions (continued)

  • Cook and stir for 2-3 minutes or until thickened. Serve with
  • noodles. Yield: 4 servings.
Nutrition Facts: 1 serving (1 cup) equals 298 calories, 18 g fat (5 g saturated fat), 74 mg cholesterol, 958 mg sodium, 11 g carbohydrate, 1 g fiber, 23 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013