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Beef Stew Like Mom Used to Make
This hearty stew is a classic winter-time dish perfect for a beginning cook.

Prep: 15 minutes
Cook: 2-1/2 hours
Servings: Serves 6-8
1 lean, boneless beef chuck roast (3-4 pounds), cut into 1-1/2 inch pieces
1 Tbsp. salt
1 tsp. pepper
1 bay leaf
6 cups water
6 small potatoes, scrubbed and peeled
2 yellow onions, peeled and quartered
6 medium-size carrots, pared and quartered

Place meat in large pot or Dutch oven; add salt, pepper, bay leaf and water. Cover; heat on stove top on medium-high to high until boiling; reduce heat and simmer 1-1/2 hours.
Remove meat from broth with a slotted spoon. Allow any fat to rise to the top of the broth and skim with a spoon. Return meat to the pot.
Place potatoes, onions and carrots around meat in pot; simmer 1 hour longer or until meat is fork tender.