Freda's Beef Stew recipe
Chuck roast and a variety of spices add flavor and appeal to this wintertime favorite.


  • 3 pounds boneless chuck roast
  • ¼ cup all-purpose flour
  • 2 tablespoons olive oil
  • 4 cups water
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons salt
  • 1 teaspoon fresh garlic
  • ¾ teaspoon ground red pepper
  • ¼ teaspoon ground allspice
  • 2 bay leaves
  • 4 carrots, peeled and scraped
  • 1 stalk celery
  • 4 medium-size red potatoes
  • 2 small onions
  • 2 green bell peppers
  • 3 tablespoons all-purpose flour
  • 3 tablespoons water
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  1. Cut beef into 1-inch cubes and trim fat. Coat with flour.

  2. Put oil into a large cast iron pot, place over medium-high heat until hot. Add beef, and cook, stirring occasionally, until browned.

  3. Add 4 cups water and next 6 ingredients; bring to a boil.

  4. Cover, reduce heat, and simmer 2 hours or until tender.

  5. Cut carrots and celery into 2-inch lengths. Peel potatoes; cut potatoes and onions into eighths. Cut bell peppers into 1-inch pieces. Add carrots, celery, potatoes, onions and bell peppers to beef mixture; cover and simmer 30 minutes or until vegetables are tender.

  6. Combine 3 tablespoons flour and 3 tablespoons water, stirring well; stir into stew. Boil, stirring constantly, for 1 minute or until thickened and bubbly.

Tips & Notes

  • Freda Forsythe says browning the meat before adding the other ingredients helps bring out the beef's natural flavors.

  • She prefers using chuck roast in her stew.