Basic Beef Stew

• 1 lb beef chuck, cubed
• 1 medium onion
• 3 large celery ribs, cut into medium size pieces
• 4 large carrots, cut into medium size pieces
• 2 medium potatoes, peeled & cut into medium size pieces
• 1 tablespoon extra virgin olive oil
• 2 tablespoons white flour
• 3 bay leaves
• 2 -4 cups water
• salt & pepper

1. Rinse meat, and pat dry with paper towel.
2. Sprinkle with salt & pepper, and dust with flour.
3. Heat olive oil to medium-high/high in stew pot - I prefer lg Le Creuset dutch oven.
4. Sear seasoned, floured meat -- approx 1 min per side -- stir with wooden spoon, once.
5. Add onion to brown with meat -- brown is the goal, black becomes bitter!
6. Toss in celery, 2 carrots, bay leaves, and water (start with 2 cups) -- water should hit a HOT, sizzling pot.
7. Stir with wooden spoon to help release seared sugars (the brown stuff) into water.
8. Turn down to "low".
9. Cover & simmer (or cook in oven) for 2 hours, minimum.
10. Stir occasionally, Adding water as needed.
11. 20-30 minutes before serving, add potatoes & remaining carrots.

beef chuck, onion, celery, carrots, potatoes, extra virgin olive oil, white flour, bay leaves, salt

Taken from www.food.com/recipe/basic-beef-stew-297266 (may not work)