What about a beef vegetable stew? I used oats (pulverized in the blender) instead of the white flour in this recipe. It's an old Betty Crocker recipe and is a favorite at our house. You smell it cooking for hours and everyone is starving for it by dinner. http://www.bettycrocker.com/recipes/...?recipeId=3444
Classic Beef Stew
Mmm, classic beef stew! What could be more inviting?
Prep Time:25 min
Start to Finish:3 hr 45 min
1\ttablespoon vegetable oil or shortening
1\tlb boneless beef chuck, tip or round roast, cut into 1-inch cubes
2\tmedium carrots, cut into 1-inch pieces
1\tlarge unpeeled potato, cut into 1 1/2-inch pieces
1\tmedium green bell pepper, cut into 1-inch pieces
1\tmedium stalk celery, cut into 1-inch pieces
1\tsmall onion, chopped (1/4 cup)
1\tdried bay leaf
1/2\tcup cold water
2\ttablespoons Gold Medal® all-purpose flour
1.\tIn 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
2.\tAdd water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
3.\tStir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
4.\tIn tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.