Carrie's Beef Stew

• 1 -1 12 lb beef stew meat, cut in 1/2 inch cubes (or venison, elk, or buffalo)
• 12 cup flour
• 2 -4 tablespoons olive oil
• 8 button mushrooms, cut in quarters
• 3 stalks celery, sliced
• 1 medium onion, diced
• 2 carrots, 1/4 inch chunks
• 2 russet potatoes, 1/2 inch chunks
• 1 beef bouillon cube
• 1 bay leaf
• 1 tablespoon steak seasoning
• 12 tablespoon Kitchen Bouquet
• salt
• pepper
• 1 quart water (4 cups)
• 2 tablespoons flour
• 1 cup cold water

1. Preheat dutch oven with 1/2 of the olive oil.
2. Mix flour& salt& pepper together and dust 1/2 the meat, placing in the hot oil.
3. Brown on all sides and repeat with the rest of the meat, adding more olive oil if necessary.
4. Remove the meat from the pan and drain on a paper towel.
5. Add the onion and celery to the pan and add a pinch of salt.
6. Use the juices from the onion and celery to deglaze the pan, scraping up the brown bits on the bottom.
7. When the onions & celery start to get soft, add the mushrooms and a pinch of salt.
8. Saute until the mushrooms start to "collapse".
9. Add the carrots, potatoes, bay leaf, steak seasoning, kitchen bouquet, and bullion cube.
10. Pour the water over and cover, simmering at least 1 hr and 2-3 hours if possible.
11. If you need thickener, add the flour to the cold water and beat with a fork, strain into your boiling stew and continue to stir until it comes back to a boil, set to simmer and cover again for 15 minutes, check for seasoning.

beef stew meat, flour, mushrooms, stalks celery, onion, carrots, russet potatoes, bay leaf, steak seasoning, kitchen, salt, pepper, water, flour, cold water

Taken from www.food.com/recipe/carries-beef-stew-105669 (may not work)