Southwestern Beef Stew

Serve This Chili-inspired Stew With Baked White Or Sweet Potatoes, Crusty Whole Grain Rolls, Rice Or Couscous.

2 Lbs Stewing Beef Cubes
1/3 Cup All-purpose Flour
1 Tsp Each Salt & Pepper
2 Tbsp Vegetable Oil
2 Onions, Chopped
1 Tbsp Chili Powder
4 Each: Lg Carrots & Stalks Celery
1 Tbsp Each: Cider Vinegar & Honey
1 Cups Beef Stock
1 Cups Each Frozen Corn & Lima Beans
Fresh Coriander Or Parsley Sprigs (optional)


Cut Beef Into Bite-size Cubes, If Necessary.

In Heavy Plastic Bag, Shake Together Flour & Half Each Of The Salt & Pepper. Add Beef, One-quarter At A Time, & Shake To Coat.

In Large Heavy Ovenproof Saucepan, Heat Half Of The Vegetable Oil Over Medium-high Heat; Brown Beef, In 4 Batches, About 5 Minutes Each. Transfer To Plate; Set Aside.

Reduce Heat To Medium; Add Remaining Oil To Pan. Fry Onions, Chili Powder & Remaining Salt & Pepper Until Softened, About 3 Minutes. Return Beef & Any Accumulated Juices To Pan.

Meanwhile, Cut Carrots & Celery Into 1 Inch Chunks. Add To Pan Along With Vinegar & Honey; Stir. Add Beef Stock; Bring To Boil, Scraping Up Any Brown Bits.

Transfer Pan To 300f Oven; Bake Until Beef Is Tender, About 2 Hours. (or Reduce Heat To Medium-low; Simmer, Stirring Occasionally, Until Beef Is Tender, About 2 Hours.)

Add Corn & Lima Beans; Cook Until Hot.

Make-ahead: Let Cool For 30 Minutes. Refrigerate, Uncovered, Until Cold. Transfer To Conveniently Sized Airtight Containers & Refrigerate For Up To 3 Days Or Freeze For Up To 1 Month.)

Garnish With Coriander Sprigs, If Using.

Tip: To Make The Stew Thicker, In Small Bowl, Whisk Together 2 Tablespoons Each Flour & Water. Add To Stew Along With Corn & Lima Beans. Cook Until Thickened, About 5 Minutes.


Makes 6 8 Servings.