Barb's Beef Stew

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6 Servings
Vegetables
American-South
Main Dish Slow cook Winter Vegetables American-South

3 tablespoon etable oil
1 pound Lean beef stew meat cut into small es
1 medium on chopped
1 stalk ery chopped
1 cup Baby rots cut into thirds
3 medium atoes cut in chunks
1 clove lic minced
28 ounces Canned beef th
Salt and per to taste
1/2 cup ur
1 tablespoon Dried sley flakes
1/2 teaspoon e
1/2 teaspoon joram
Meat tenderizer as required
1 tablespoon Kitchen Bouquet optional

Moisten the meat cubes slightly with water, sprinkle on tenderizer, and poke holes in the meat with a fork (as directed on the tenderizer container). Heat the oil in a lidded stock pot or dutch oven on medium heat. Meanwhile, put the flour in a ziploc bag, add the meat, mixing well to coat all of the meat with the flour. When the oil is hot, add the meat only - leave the remaining flour in the bag, and set it aside. Brown the meat, stirring to allow it to brown on all sides. When the meat is browned, add the beef broth and deglaze the pot. Bring the meat mixture to a boil, reduce heat to simmer, and cover, stirring occasionally. Cook the meat in the broth for about 30 minutes, and then add onion, celery, carrots, potatoes, garlic, salt, pepper, parsley, sage, and marjoram. Bring to a boil, reduce heat, and simmer until vegetables are tender, stirring occasionally. Add the Kitchen Bouquet, if desired. Taste, and adjust seasonings. If at some point, the stew becomes too thick, add water a little at a time for desired consistancy. If the gravy isn't thick enough, mix a tablespoon of the leftover flour with a tablespoon of water, mixing well, and add it to the stew.


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