BEEF AND VEGETABLE STEW

By Jaxson

Ingredients

• 2 LARGE ONIONS
• 1 TBSP VEGETABLE OIL
• 1 LB CARROTS, PEELED AND CUT INTO 1 INCH PIECES
• 2 LARGE RIBS CELERY CUT INTO 1 INCH PIECES
• 1 TBSP WORCESTERSHIRE SAUCE
• 1 PKG FULLY COOKED BEEF TIPS WITH GRAVY (HORMEL)
• 3 TBSP FLOUR
• 1/4 TSP SALT
• 1/4 TSP BLACK PEPPER
• 16 OZ EXTRA WIDE EGG NOODLES COOKED

Preparation

Step 1

1 IN LARGE HEAVY POT, OVER MEDIUM HIGH HEAT, SAUTE ONION IN OIL FOR 5 MINUTES OR UNTIL GOLDEN

2 ADD CARROTS AND CELERY. COOK ANOTHER 5 MINUTES. ADD WORCESTERSHIRE SAUCE AND 2 1/2 CUPS WATER. BRING TO A BOIL OVER MEDIUM HIGH HEAT, THEN REDUCE HEAT TO MEDIUM LOW SIMMER COVERED 30 MINUTES.

3 ADD BEEF TIPS WITH GRAVY. COOK, COVERED, ANOTHER 5 MINUTES OR UNTIL HEATED THROUGH. WHISK FLOUR, SALT AND PEPPER TOGETHER WITH 1/3 CUP COLD WATER.

4 STIR INTO STEW, INCREASE HEAT TO MEDIUM HIGH AND COOK, STIRRING GENTLY UNTIL MIXTURE COMES TO BOIL AND IS THICKENED. COOK 1 MINUTE LONGER.

5 SERVE OVER NOODLES.