Posted by: marthabernie | February 24, 2015


This is the recipe I learned to make Beef Stew from, and I carried it forward over the years to use when making pot roast (both on the stovetop and in the slow cooker).  As time wore on, I eliminated the tomato sauce and replaced it with red wine and a little beef stock and lots of onions.  But the use of flour in browning the meat BEFORE you cook it has stuck.  I use Wondra flour instead of regular flour because it makes a wonderful sauce/gravy as the meat cooks.  You can also stir in about half a package of French Onion soup mix or a couple cans of French Onion soup at the end to thicken the gravy.  Here is the original recipe.


2 pounds lean beef, cubed

1/4 cup flour

2 tablespoons oil

2 – 8 oz cans of tomato sauce

1/4 teaspoon basil

2 cups hot water

Six each: small carrots, onions, potatoes, pared & quartered.

1 cup sliced celery

2 teaspoons salt

1/4 teaspoon pepper

Coat beef in flour.  Brown in oil.  Stir in water, sauce and seasonings.  Cover and simmer for approximately 90 minutes or until tender.  Add vegetables and simmer 45 minutes more or until done.  Makes 6 servings.

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