Ingredients
12
12 servings
- •4 tablespoons vegetable oil
- •0.5 cup all-purpose flour
- •1 tablespoon garlic powder
- •1 teaspoon salt
- •1 teaspoon black pepper
- •2 pounds beef chuck, cubed
- •12 small boiling onions
- •6 large potatoes, peeled and diced
- •6 carrots, sliced
- •3 stalks celery, sliced
- •3 (10.5 ounce) cans beef broth
- •3 tablespoons all-purpose flour
- •1 tablespoon cold water
Instructions
- In a large 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.
- 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 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.
Nutritional Facts
Per 12 servings
- Calories: 348
- Carbohydrate: 26g
- Fat: 20g
- Fiber: 3g
- Protein: 17g
- Sugar: 2g
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