Browned Beef Stew

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  • 1 pound beef chuck, rump or round, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 cup vegetable oil
  • 1 onion, chopped fine
  • 1 carrot, chopped fine
  • 1/4 cup finely chopped celery with a few minced leaves
  • 2 tablespoon minced parsley
  • Pinch of thyme
  • 3 cups water
  • 2 medium potatoes, diced
  • 2 carrots, diced
  • 2 onions, diced
  • 1 (10 ounce) package frozen peas


  1. Coat meat with flour, salt and pepper, shaking together in a paper bag.
  2. Heat vegetable oil in a large heavy skillet over medium heat. Add meat, remaining flour and chopped onion. Brown well.
  3. Add chopped carrot and next 4 ingredients. Cover and cook over low heat for 1 1/2 hours, stirring now and then.
  4. Add diced potatoes, carrots and onions; cook 1/2 hour longer.
  5. Add peas and continue cooking about 15 minutes.

Yield: 4 to 6 servings

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