Local Style Beef Stew

By carvalhohm2

Ingredients

• 2 Pound Boneless Chuck Roast or Beef Stew Meat
• 1 each 1 each medium sized round onion, chopped
• 2 Tablespoon tomato paste
• 3 Tablespoon flour
• 1 leaf bay leaf
• 3 each 3 each medium sized carrots, peeled and chopped
• 2 each 2 each medium sized potatoes, peeled and chopped
• 4 stalk celery, chopped
• 1 each 1 each 15 oz. can diced tomatoes
• 1 each 1 each 15 oz. can tomato sauce
• 2 Tablespoon vegetable oil
• each salt and pepper to taste

Preparation

Step 1

Heat 2 tablespoons vegetable oil in a large stock pot.

Working in small batches, brown the beef.

When the meat is browned, add 1 medium sized chopped onion and brown, about 3 minutes.

Add tomato paste and cook for 1 minute.

Add in the flour and continue to cook 1 minute.

Add the 2 pounds of browned beef to the pot.

Season to taste with salt and coarse ground black pepper. Add in the bay leaf.

Add water so that the browned beef is just covered. Bring to a boil, then turn heat down to medium/low. Simmer covered for 2 hours.

Add the carrots, potatoes, celery, diced tomato and tomato sauce and simmer until the vegetables are tender.