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Beef Stew
Ingredients
| * | 2 tbls. vegetable oil |
| * | 1 1/2 - 2 lbs. beef round stew meat, cut into bite-sized pieces |
| * | salt and pepper |
| * | 1 cup onion-flavored beef stock |
| * | 1 cup water |
| * | 1 tsp. garlic salt |
| * | 2 potatoes, peeled and cubed |
| * | 4 carrots, peeled and sliced with a diagonal cut |
| * | 4 celery stalks, sliced with a diagonal cut |
| * | 1 medium onion, halved and then chopped in thick wedges |
| * | 2 tbls. flour |
| * | 3 tbls. hot water |
Instructions
| 1 | Heat oil in dutch oven. Add beef, season generously with salt and pepper and sear meat over high heat, stirring often, until browned. |
| 2 | Add beef stock and water and 1 tsp. garlic salt. Reduce heat, cover and simmer until meat is tender, about 1 1/2 hours. |
| 3 | Add potatoes, carrots, celery and onion. Cover and cook about 30 minutes more until vegetables are tender. |
| 4 | Separately, mix flour with 3 tbls. hot water, whisking constantly to make a paste. |
| 5 | Add flour paste to bubbling stew. Continue stirring until stew thickens into gravy. |