Autumn Beef Stew

In a large saucepan or Dutch oven over medium heat, brown the beef in the vegetable oil; add onion and celery and sauté for 3 to 5 minutes longer. Add beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours. Add the carrots, potatoes, lima beans, and apple juice; simmer for about 30 to 40 minute longer, or until vegetables are tender. Add drained onions and corn; continue cooking for 5 to 10 minutes.

In a small bowl or cup, combine flour with cold water until smooth. Add the mixture to the simmering broth, a little at a time, until stew is thickened. Taste and add salt and pepper.

Serve with hot buttered biscuits or cornmeal.
Serves 4 to 6.

More Beef Stew Recipes:
Perfect Beef Stew
Beef Stew With Tomatoes
Oven Stewed Beef with Vegetables
Beef Goulash Recipe
Beef Goulash Recipe
Chili Beef Stew Recipe
Beef and Beer Stew - Stovetop
Old-Fashioned Beef Stew
Beef Stew with Beer
Beef Stew with Vegetables
Beef Burgundy with Noodles
Golden Beef Stew
Favorite Beef Stew Recipe
Tangy Beef Stew Recipe
Old-Time Beef Stew
Crockpot Beef and Pinto Bean Stew
Crockpot Beef Stew with Beer
Fabulous Beef Stew
Beef and Mushroom Stew
Beef and Potato Stew
Beef and Barley Stew
Beef Stew Ness

Beef Stew Index
Beef Chili Recipes
Beef Stroganoff Recipes