Beef Stew

This is my own recipe … Beef Stew the way I like it and its yummy!  Great on a cold or chilly day.  I’m not a fan of celery or carrots, but I do love the flavor both add … besides, what’s Beef Stew without them? …  I cut mine very thin … you can cut yours however you like.

1 lb Stew Meat, cubed

Meat Tenderizer

2-3 Tbsp Flour

Salt and Pepper to taste

2 tsp Thyme (Fresh is best)

1 tsp Savory

4-5 Cloves Garlic

1 Bay Leaf

¼ cup Extra Virgin Olive Oil

1 lrg Onion, chopped

2-3 stalks Celery, chopped

3 cans Beef Broth

4-5 lrg Potatoes, diced

Handful Fresh Baby Carrots or 4 Carrots, chopped

Place cubed beef, flour, salt, pepper, thyme, savory and about 1 tsp meat tenderizer in a large Ziplock bag.  Toss to mix.  Place olive oil in a large soup pot over medium heat.  Add meat mixture  and cook until beef is evenly browned.  Add more olive oil, if needed, then stir in onions, celery and garlic cloves and cook about 2 minutes.  Slowly stir in beef broth until desired consistency (thick or soupy).  Add potatoes, carrots and bay leaf.  Bring to a boil, reduce heat to simmer.  Simmer about 2 hours or until potatoes are tender.