Recipe Created By: Robbie
Prep. Time: 3:00
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. seasoned salt
1/2 tsp. black pepper
2 lbs. beef chuck roast - cubed
1/4 cup vegetable oil
4 lrg. onions - minced
2 med. stalks celery - sliced
6 lrg. potatoes - peeled, diced
6 med. carrots - sliced
1 Tbls. parsley flakes
1/2 tsp. dried thyme
1/2 tsp. dried basil
1 Tbls. Worcestershire sauce
1 Tbls. cornstarch mixed with 1 Tbls. cold water
2 cups frozen OR fresh peas
-In a plastic zipper bag, shake together flour, garlic salt, onion salt,
seasoned salt, and black pepper.
-Shake meat cubes in mixture, a handful at a time, until
-In a large pot, heat half the oil over medium-high heat.
-Brown half the coated meat in hot oil, about 1 minute
-Remove the browned meat from the pan and repeat with
remaining oil and meat; remove all meat from pot and set
-Sauté onions and celery in pot until soft, then remove
from pot and set aside.
-Drain excess oil/fat from pot.
-Add potatoes, carrots, parsley, thyme, basil, beef
broth, and Worcestershire sauce to pot and bring to a
-Add browned meat, onions, and celery to pot, reduce heat
to low, and simmer, covered, for 1 1/2 hours, stirring
-Slowly stir peas and cornstarch/flour mixture into stew and simmer
until thickened and peas are cooked.
Make It A Meal: Serve with
Bread like The Outback's®
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