Four-Hour Beef Stew

Posted on Oct 25 2017 in ,
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  • 1½ lbs. lean stewing beef, cut in 1-inch cubes
  • 3 medium potatoes, pared and quartered
  • 6 medium carrots, pared and cut in 1-inch pieces
  • 2 medium onions, quartered
  • 1 cup sliced celery
  • 2 t. seasoned salt
  • 1/8 t. pepper
  • 1 (15-oz.) can tomato sauce
  • 1½ cups water, divided
  • ¼ cup flour


Combine beef, potatoes, carrots, onions and celery in 13×9-inch pan. Sprinkle with seasoned salt and pepper. Pour on tomato sauce and 1 cup water; stir to mix. Cover.

Bake in 275 F oven for four hours. Remove from oven; place on range top.

Combine flour and ½ cup water in small bowl. Blend until smooth. Add to stew and stir until liquid thickens, stirring often.

By Teresa Woolard, Lafayette