Pantry Style Beef Stew

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.  

Ingredients

• 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)

Directions

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!

Revised 12/28/2016