Bill doesn't care about cooking. However, as a single man, he did master a few recipes. Pantry Style Beef Stew is a combination of Bill's basic recipe for beef stew and my additions to that recipe.
- 2 lbs. boneless chuck roast, cut into 1-inch cubes
- 3 Tbsp. all-purpose flour
- 2 Tsp. canola oil
- 3 cups hot water
- 3 medium to large potatoes, peeled and diced into cubes
- 1 large yellow onion, peeled and chopped roughly
- 2 carrots, peeled and sliced thinly into rounds
- 1 – 15 oz. package beef stew seasoning mix
- 1/8 tsp. celery seed
- Unseasoned meat tenderizer (optional)
I start with my beef cubes on a large cutting board.
- Lightly sprinkle beef cubes with unseasoned meat tenderizer.
- Mix beef cubes with your hands to distribute tenderizer.
- Lightly sprinkle the beef cubes with unseasoned meat tenderizer again.
- Sprinkle with the 3 Tbsp. of flour.
- Mix with your hands until the meat is well coated with flour. Do not worry if a small amount of flour remains on the cutting board.
- Heat canola oil in a Dutch oven, or 2-quart stockpot.
- Add the beef cubes and brown on all sides.
- Add the hot water , seasoning mix, and celery seed.
- Stir well and bring the beef mixture to a boil.
- Remove pan with the beef mixture from the heat and cover.
- Place beef stew in the oven at 350 degrees.
- Bake for 45 minutes.
- Remove from the oven and stir well.
- Add all of the vegetables.
- Cover the pan.
- Bake for an hour, stirring every 20-25 minutes to make sure nothing is sticking to the bottom of the pot.
- Remove lid for the last 10 minutes of cooking.
Time to eat some pantry style beef stew!