Beef Stew

• 2 lbs beef chuck or 2 lbs round steaks, cut into chunks
• 2 tablespoons oil
• 1 teaspoon salt
• 12 teaspoon white pepper
• 1 cup beef broth and water
• 1 bay leaf, crushed
• 2 -4 whole cloves
• 2 teaspoons dried thyme
• 4 carrots, peeled and sliced
• 6 potatoes, peeled
• 2 onions, sliced
• 2 stalks celery, sliced
• 1 / stalk broccoli spear
• 1 green pepper, sliced

1. In dutch oven brown meat, a little at a time.
2. Discard excess fat.
3. Add salt and pepper.
4. Stir in beef broth and water.
5. Bring to a boil.
6. Add bay leaf and cloves.
7. Reduce heat.
8. Simmer, covered until meat is almost tender, for about 1 1/4 hours.
9. Add thyme.
10. Add vegetables.
11. Cook for another 20-30 minute until vegetables are tender crisp and meat tests done.
12. Serve piping hot.

beef chuck, oil, salt, white pepper, beef broth, bay leaf, thyme, carrots, potatoes, onions, stalks celery, broccoli spear, green pepper

Taken from www.food.com/recipe/beef-stew-363404 (may not work)