Hearty Beef Stew
|Beef chuck||2 Pound, cubed|
|Flour||1⁄4 Cup (4 tbs)|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
|Water||4 Cup (64 tbs)|
|Tomato sauce||1 Can (10 oz)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic salt||1⁄2 Teaspoon|
|Potatoes||6 Medium, pared and quartered|
|Carrots||6 Medium, pared and cut in 1 inch pieces|
|Onions||3 Medium, quartered|
|Cold water||1⁄4 Cup (4 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
Coat beef cubes with flour.
In Dutch oven, brown meat in hot vegetable shortening.
Add the 4 cups water, the tomato sauce, the chopped onion, garlic salt, bay leaf, salt, and pepper.
Bring to boiling; reduce heat.
Cover and simmer 1 1/2 to 2 hours or until meat is tender.
Add potatoes, carrots, and quartered onions; cover and simmer 50 to 60 minutes or until vegetables are tender.
Combine cold water and cornstarch; stir into meat mixture.
Cook and stir until mixture thickens, about 5 minutes.
Remove bay leaf.