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Home-Style Vegetable Beef Stew

By Diana Rattray, About.com

Beef Stew
Beef and Vegetable Stew
D. Rattray
At a Glance
Course : Entree
Special : Easy
Type of Prep : Simmer
Cuisine : Southern, U.S. Regional
Occasion : Fall, Family Dinner, Kwanza, New Year's, Potluck, Superbowl, Winter
 
This is a tasty stew, made with flavorful meaty beef shanks and loads of different vegetables. If you can't find beef shanks, sometimes called soup bones, use a pound or so of beef stew meat. Oh, and tell the meat department you'd like to see beef shanks available!

INGREDIENTS:

  • 2 beef shanks, meaty, about 1 1/2 to 2 pounds
  • 3 cups beef broth
  • 1 can (approx. 10.5 ounces) condensed French onion soup
  • 4 cups water
  • 1/2 to 3/4 cup sliced celery
  • 1/2 cup chopped onion
  • 2 medium carrots, sliced, about 1 to 1 1/2 cups
  • 2 to 3 medium red-skinned potatoes, peeled and cut in 1/2-inch pieces, about 2 to 2 1/2 cups
  • 1 medium white turnip, cubed, about 1 cup
  • 1/2 cup frozen corn kernels
  • 1/2 cup frozen lima beans or baby limas, optional
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned salt or Creole seasoning
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons flour mixed with an equal amount of cold water

PREPARATION:

In a stockpot or Dutch oven, combine beef shanks, broth, onion soup, water, celery, and onion. Bring to a simmer and simmer uncovered for 10 minutes. Cover and cook over low heat for about 45 to 60 minutes. Add carrots, potatoes, and white turnip. Cook for 20 minutes longer. Remove beef and cut up. Discard fat and bones. Return the cut-up beef to stockpot, along with corn, Lima beans, and seasonings. Cover and cook for about 45 minutes, or until Lima beans are tender. Combine the flour and water; stir into the stew mixture. Continue to cook, stirring occasionally for about 10 to 20 minutes, until thickened. Taste and adjust seasonings.
Serves 4 to 6.

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Oven Stewed Beef with Vegetables
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Chili Beef Stew Recipe
Old-Fashioned Beef Stew
Beef Stew with Beer
Beef Stew with Vegetables
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