- 1 boneless chuck roast (2 pounds), cut into 1/2-inch cubes
- 1 tablespoon cooking oil
- 1 large onion, chopped
- 5 cups water
- 1 teaspoon seasoned salt
- 1/2 teaspoon pepper
- 2 to 3 teaspoons salt, optional
- 5 to 6 medium potatoes, peeled and cut into 1/2-inch cubes
- 5 medium carrots, cut into 1/4-inch slices
- 1 medium rutabaga, peeled and cut into 1/2-inch cubes
- 1 cup sliced celery (1/2-inch pieces)
- 1/2 medium head cabbage, finely sliced
- 1/4 cup all-purpose flour
- 3/4 cup cold water
- 2 teaspoons browning sauce, optional
- In a Dutch oven over medium-high heat, brown meat in oil. Add onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce. Stir into stew; bring to a boil, stirring constantly. Boil for 1 minute. Yield: 8 servings.
Reviews forOld-Fashioned Beef Stew
"My favorite recipe for beef Stew!"
"Very tasty, lots of great veges. The whole family loved it!"
"Have been making this since the year 2000. Really good and hearty. Have never added the rutabaga, just added extra potatoes. Also love the addition of browning sauce (Kitchen Bouquet). Have made it with and without thickening agent of flour/water. Good either way!"