Yield: 6 Servings

Scott Nowell

This is my version of my mom’s beef stew. Most would call this vegetable beef soup. It is unthickened which in current terms that makes it a soup not a stew. We always called it Beef Stew.

• 1½lb beef chuck, round, or stew meat
• salt and pepper
• ½cup flour (optional)
• 2TBS vegetable oil
• 1lb potatoes, peeled and cut into bite size chunks
• 4large carrots, peeled and cut into 1 inch lengths
• 4stalks celery, cut into ½ to ¾ inch pieces
• ½onion, peeled and chopped
• 129 oz can Veg-All, substitute 1 lb frozen mixed veg.
• 8cups beef stock, substitute water and beef bouillion cubes

Cut the beef into 1 to 2 inch pieces. Season the beef with salt and pepper and dredge in flour.

In a dutch oven or soup pot, heat the oil over medium high heat. Brown the beef well, turning to brown all sides.

Add vegetables, Veg-All and stock. Stir, bring to boil and reduce to simmer. Cook partially covered for 90 mins to 2 hours. Skim as needed during early stages.

Taste and adjust seasonings.

Serve.