Ingredients

• 4 tablespoons vegetable oil
• 0.5 cups 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
• 3 tablespoons all-purpose flour
• 1 tablespoon cold water

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.

Nutrition per serving