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Monday, April 22, 2013

Hearty Beef Stew

1 1/2 - 2 lbs. beef chunks
1 onion, chopped
8 medium potatoes, cubed
1 lb. carrots, sliced
1 tsp garlic minced
9 beef bouillon cubes (or 4 tsp. bouillon base)
1/2 tsp. bay leaves
1/4 C. flour
1/4 tsp. garlic salt
2 Tbls. olive oil
salt and pepper to taste
7-9 cups water

Toss chopped meat in flour. Heat oil in large stock pot, transfer meat and brown in hot oil. Place chopped onion, bouillon  bay leaves, garlic salt, minced garlic, and 1/2 tsp. salt and 1/2 tsp. pepper in pot.  add 4 cups water. Bring to boil, reduce heat to one notch above low, and simmer, covered for 1 1/2 hours.  Add potatoes, carrots, and 3 1/2 cups more water.  Turn up heat 2 notches to medium-low and cook for 1 1/2 more hours or til veggies are tender.

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