Old Fashioned Beef Stew
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
3 stalks celery, sliced
large potatoes, peeled and diced (wait to cube potatoes while other veggies
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
3 Add carrots, celery, browned meat and broth.
Stir all together and bring to a boil.
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.