Beef Stew

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  • 1 tablespoon canola oil
  • 1 lb. boneless beef chuck, round roast or tip, cut into 1-inch cubes
  • 3 cups water
  • 2 tablespoons Worcestershire sauce
  • 2 large carrots, peeled, cut into 1-inch pieces
  • 1 large Russet potato, cut into 1” pieces
  • 1 medium white onion, chopped
  • 1 large green bell pepper, cut into 1-inch pieces
  • 1 celery stalk, cut into 1-inch pieces
  • 1 dried bay leaf
  • 1/2 cup cold water
  • 2 tablespoons all-purpose flour
  • Salt and Pepper, to taste

In Dutch oven or soup pot, up to medium-high heat, add oil. Season beef with salt and pepper. Brown on all sides and continue cooking, about 10-12 minutes, stirring occasionally.

Add water and Worcestershire sauce to Dutch oven or pot and additional salt and the pepper. Bring to a boil; reduce heat to low. Cover; simmer for a couple hours or until beef is almost tender. Stir in carrots, potato, onion, pepper, celery and bay leaf. Cover; cook on low heat for about 30 minutes or until vegetables are tender. Remove bay leaf.

In a small bowl, whisk together the cold water and flour; gradually stir into beef mixture. Bring to a boil, while constantly stirring, 1-2 minutes or until thickened. Serve immediately.