1 boneless chuck roast (2 lb.), cut into 1/2 inch cubes
1 Tbsp vegetable oil
1 large onion, chopped
5 cups water
1 tsp seasoning salt
1/2 tsp pepper
5-6 med potatoes, peeled & cut into 1/2 inch cubes
5 med carrots, cut into 1/4 inch slices
1 med rutabaga, peeled and cut into 1/2 inch cubes
1 cup sliced celery, cut into 1/2 inch pcs
1/2 med head cabbage, finely sliced
1/4 cup all-purpose flour
3/4 cup cold water
2 tsp browning sauce
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Let's Make It
In Dutch oven over medium-high heat, brown meat in oil. Add onion, water, seasoning blend and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hrs.
Add vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender.
Combine flour, cold water and browning sauce until smooth. Stir into stew; bring to a boil, stirring constantly. Boil for 2 minutes or until thickened.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.