On the Range Beef Stew
Print Recipe
Ingredients
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2 pounds
lean beef chuck roast, stew meat, or venison, cubed
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1/2 cup
marinade
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1/8 cup
olive oil
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1/4 cup
Shawnee Best all-purpose flour
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1/3 cup
all-purpose seasoning
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5-6 cups
beef broth
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3
medium white onions, cubed
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3
large carrots, peeled and sliced
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6
medium red potatoes peeled (optional) and cubed
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3
stalks celery, sliced
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1/4 cup
fresh cilantro, chopped
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1
(14.5 ounce) can cut green beans, undrained
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1
(15.25 ounce) can corn, undrained
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1
(4 ounce) can green chilies, diced
15 minutes
4-6 servings
This is a fabulous recipe for thick, hearty beef stew that is on the table in just a couple of hours. Tender beef and perfectly cooked veggies that are sure to please.
Directions
- Combining meat and marinade in bowl or zip-type bag. Marinate in refrigerator for 30 minutes.
- Remove meat from marinade. Sear meat on both sides in large skillet over medium heat for seven minutes. Remove meat and set aside.
- Heat oil, add flour and cook until flour is medium brown. Add seasoning and stir well. Add beef broth and continue to stir so flour does not clump.
- Return meat to skillet; add onions, carrots, potatoes, celery and cilantro. Cook until vegetables are tender.
- Add green beans, corn and chilies.
- Cover and simmer for 1-1 ½ hours or until meat is tender; stirring occasionally. If stew is too thick, add additional water.
