Autumn Beef Stew with Vegetables

Autumn Beef Stew
Photo: Diana Rattray
  • 2 hrs 30 mins
  • Prep: 10 mins,
  • Cook: 2 hrs 20 mins
  • Yield: Serves 4 to 6
Feel free to add chunks of rutabaga or turnip along with the potatoes or add chunks of sweet potato about 15 minutes before the stew is done.

What You'll Need

  • 1 tablespoon vegetable oil
  • 1 1/2 pounds stewing beef
  • 1/2 cup chopped onion
  • 1/2 cup sliced celery
  • 3 cups beef broth
  • 2 carrots
  • 2 medium potatoes
  • 1/2 cup baby lima beans
  • 1 cup apple juice
  • 1/2 cup frozen corn kernels
  • 1 jar (12 ounces) small white onions, drained, or about 1 dozen frozen, thawed
  • salt and pepper, to taste
  • 2 tablespoons flour
  • 2 tablespoons cold water

How to Make It

In a large saucepan or Dutch oven over medium heat, brown the beef in the vegetable oil; add onion and celery and sauté for 3 to 5 minutes longer. Add beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours. Add the carrots, potatoes, lima beans, and apple juice; simmer for about 30 to 40 minute longer, or until vegetables are tender. Add drained onions and corn; continue cooking for 5 to 10 minutes.

In a small bowl or cup, combine flour with cold water until smooth. Add the mixture to the simmering broth, a little at a time, until stew is thickened. Taste and add salt and pepper.

Serve with hot buttered biscuits or cornmeal.
Serves 4 to 6.

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