1 tablespoon vegetable oil or shortening

1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes

3 cups of water

1/2 teaspoon salt

1/8 teaspoon pepper

2 medium carrots, cut into 1-inch pieces

1 large unpeeled potato, cut into 1 1/2-inch piece

1 medium green bell pepper, cut into 1-inch pieces

1 medium stalk celery, cut into 1-inch pieces

1 small onion, chopped (1/4 cup)

1 teaspoon salt

1 dried bay leaf

1/2 cup cold water

2 tablespoons Gold Medal™ all-purpose flour


In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.

Add water, 1/2 teaspoon salt, and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.

Stir in remaining ingredients except for cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.

In a tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.

Servings: 4

Amount Per Serving: Calories: 350, Total Fat: 17g, Saturated Fat: 6g, Trans Fat: 1/2g, Cholesterol: 65mg, Sodium: 980mg, Potassium: 980mg, Total Carbohydrate: 24g, Dietary Fiber: 4g, Sugars: 4g, Protein: 24g

10 SP per serving