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Old Fashioned Beef Stew

  • 3 lbs. Beef shank cut into cubes
  • 1 large onion, diced
  • 3 stalks celery veined and cut into ˝ inch pieces
  • 4 carrots cut into ˝ inch pieces
  • 5 potatoes cut into large dice
  • 1 lb. Fresh green beans cut into 1 inch pieces
  • 1 Bay Leaf
  • 4+ TBS flour (as needed)
  • Salt and pepper to taste
  • 1 tsp. Worcestershire sauce (or A1 Steak sauce)
  • ˝ tsp. Kitchen Bouquet Gravy
  • Enough canola oil to braise the beef


  • Roll the beef cubes in flour so they are fully coated.
  • Add canola oil to skillet and braise the meat until browned on all sides.
  • Transfer the meat to a Dutch oven or stock pot and cover with water. Do not clean skillet.
  • Add bay leaf and bring to a boil.
  • In the same skillet the beef was cooked in, sauté the onions.
  • Add the onions and any juices or drippings to the stock pot.
  • reduce the temperature to a simmer and cook for approximately 4 hours allowing the beef to get fork tender.
  • Add the remaining vegetables and salt and pepper to taste.
  • Add the liquid seasonings and cook for 45 minutes.
  • Dissolve 4 TBS flour in a/2 cup very cold water. Stir out any lumps and add mixture to the stew.
  • Stir over heat until stew thickens, about 5 minutes.

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