Ingredients
- 2 pounds chuck roast, cut into 1-inch cubes
- 3 tablespoons flour
- 2 tablespoons oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 3 cups beef broth
- 1 cup tomato sauce
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- salt and pepper to taste
- 4 red potatoes, quartered
- 2 large carrots, peeled and cut into 1-inch cubes
- 2 stalks celery, cut into 1-inch cubes
Recipe Description
Southern California weather is beginning to temper down and I couldn’t be happier! This summer has been the longest and hottest I can remember, I am just glad to be finally able to indulge in my favorite soups and stews. Chock-full of tender beef, chunky vegetables and a robust broth, this homestyle beef stew is Fall comfort food at its best.
Click here to view Full Recipe Directions
