Beef Stew

By dorchuk

Ingredients

• 1 T vegetable oil
• 2 T flour
• 3/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 lb beef chuck, cubed
• 3 small boiling onions
• 1 1/2 large potatoes, peeled and diced
• 1 1/2 carrots sliced
• 3/4 stalk celery sliced
• 3/4 can beef broth
• 2 1/4 tsp flour
• 3/4 tsp cold water

Preparation

Step 1

In large pot heat oil. In resealable plastic bag mix together 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 minutes per side. Remove the browned meat and continue until all the meat is browned
Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot
To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
For a thicker broth: 1/2 hour before stew is done, combine 3 T flour and water in a small bowl and mix well, then slowly stir mixture into stew.