Local Style Beef Stew

March 9, 2011 / By Foodland

Local Style Beef Stew

A hearty local favorite that will warm your tummy!
Course Soup
Cuisine Beef
Servings 6 Servings


  • 2 pounds Premium Choice Certified Angus Beef® Boneless Chuck Roast or Beef Stew Meat
  • 1 medium sized round onion, chopped
  • 2 tablespoons tomato paste
  • 3 tablespoons flour
  • 1 bay leaf
  • 3 medium sized carrots, peeled and chopped
  • 2 medium sized potatoes, peeled and chopped
  • 4 stalkss celery, chopped
  • 1 15 ounce diced tomatoes
  • 1 15 ounce can tomato sauce
  • 2 tablespoons vegetable oil
  • salt and pepper to taste


  1. Heat 2 tablespoons vegetable oil in a large stock pot.
  2. Working in small batches, brown the beef.
  3. After the meat is browned, remove from pot, add 1 medium sized chopped onion and brown, about 3 minutes.
  4. Add tomato paste and cook for 1 minute.
  5. Add in the flour and continue to cook 1 minute.
  6. Add the browned beef to the pot.
  7. Season to taste with salt and coarse ground black pepper. Add in the bayleaf.
  8. Add water so that the browned beef is just covered. Bring to a boil, then turn heat down to medium/low. Simmer covered for 2 hours.
  9. Add the carrots, potatoes, celery, diced tomato and tomato sauce and simmer until the vegetables are tender.
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