Beef Stew I

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons olive oil
• 2 pounds cubed beef stew meat
• 2 tablespoons all-purpose flour
• 6 cups water
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups cubed potatoes
• 2 cups chopped carrots
• 1/2 teaspoon browning sauce
• 2 teaspoons dried rosemary
• 1 cup fresh corn kernels
• 1 cup fresh green beans, cut into 1 inch pieces
• 1/4 cup instant rice

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Season the beef cubes with the salt and black pepper, then brown them in batches for about 10 minutes total, removing each batch as it browns.

2. Return all the beef to the pot, sprinkle with the flour, and stir for 2 minutes so the flour coats the meat and cooks slightly.

3. Slowly pour in the water, stirring and scraping up any browned bits from the bottom. Stir in the browning sauce and rosemary, then bring to a boil, about 5 minutes.

4. Reduce the heat to low, cover, and simmer for 120 minutes, stirring now and then, until the beef is tender and reaches at least 145°F (63°C) in the thickest pieces.

5. Add the potatoes and carrots, cover, and simmer for 60 minutes, until the vegetables are fork-tender.

6. Stir in the corn, green beans, and instant rice. Simmer uncovered for 30 minutes, stirring occasionally, until the rice is cooked and the beans are tender.

7. Remove from the heat and let the stew stand for 5 minutes. Taste and adjust the seasoning with more salt and pepper if needed, then serve hot.