Old Fashioned Beef Stew


12 servings


4 tablespoons vegetable oil
1/2 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 pounds beef chuck, cubed
12 small boiling onions

6 carrots, sliced
3 stalks celery, sliced

6 large potatoes, peeled and diced (wait to cube potatoes while other veggies are sautéing)
3 (10.5 ounce) cans beef broth

1 In a large stock pot heat oil over medium high heat. In a
   resealable plastic bag mix together the flour, garlic powder,
   salt and pepper. Add a small handful of meat at a time and
   shake until well coated; brown in hot oil, about 1 minute
   per side. Remove the browned meat and continue until all
   the meat is browned.
2 Lower heat to medium and add onions. Brown onions on
   all sides.
3 Add carrots, celery, browned meat and broth.
   Stir all together and bring to a boil.

4 In the meantime, peel and cube potatoes then add to pot.
   Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.

Notes: For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and 1 Tablespoon water in a small bowl and mix well, then slowly stir mixture into stew.