“This is one of my favorites. It's easy to make & tastes SOOOOOOO good!!! Use an 80/20 or 85/15 ground beef for best flavor. Feel free to add any other veggies, but this is the way we like it!!!”
READY IN:
1hr
SERVES:
4-6
YIELD:
1 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil the potatoes & carrots in enough lightly salted water to cover until fork tender -- drain & set aside until cool enough to handle.
  2. Over med.-high heat, brown the ground beef in a heavy skillet until all pink is gone. Drain any fat.
  3. Add the seasonings & beef broth -- bring to a light boil.
  4. In a small bowl, mix the flour with a small amount of water or the beef broth to make a smooth, med.-thick paste.
  5. Stir the flour mixture in until well blended.
  6. Add the sliced onion ( & celery) -- simmer for 10 minutes, stirring occasionally.
  7. Cut up the potatoes & carrots (I prefer to leave the skins on, but you do as you wish.).
  8. Add them to to meat mixture & simmer for another 10 minutes.
  9. If stew seems too thick, stir a little of the water the veggies were cooked in or hot water until desired thickness.
  10. Serve over hot, fluffy rice.
  11. ENJOY!

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