Vegetable Beef Stew
A classic vegetable beef stew features tender stewing beef, onions, potatoes, carrots, and celery, simmered in a savory broth.
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Instructions
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Cut the beef into bite-sized cubes.
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Heat vegetable oil in a Dutch oven, then brown the beef and chopped onions with seasoned salt for 10 to 15 minutes, draining any excess fat.
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Pour in beef broth and hot water until the liquid level is about one inch above the beef.
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Cover and simmer on low heat for 1 1/2 to 2 hours, or until the meat is tender.
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Add the potatoes, carrots, and celery.
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Cover and continue cooking for 20 to 30 minutes until the vegetables are tender.
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Combine flour and cold water, then gradually stir the mixture into the stew to thicken it to your desired consistency.
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Add pepper and adjust salt as needed.