Creamy New York Strip Stew

• 1 1/2 - 2 lbs New York strip steaks, sliced into chunks without excess fat
• 3/4 cup flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 cup vegetable oil
• 1 yellow onion, chopped fine
• 15 baby carrots, sliced 1/4 inch thick
• 6 stalks celery, sliced 1/4 inch thick
• 1 tablespoon dried parsley
• 4 1/2 cups beef broth
• 2 large potatoes, diced
• 5 small carrots, sliced into 1/4 inch thick
• 1 (14 3/4 ounce) can whole kernel corn

1. Put flour, salt, and pepper in large ziploc bag.
2. Heat oil over medium heat in a deep skillet.
3. Place meat in bag with flour and toss until coated.
4. Shake off pieces and add to skillet and cook until browned.
5. Add remaining flour and onions and stir until browned.
6. Add carrots, celery, parsley, and broth.
7. Cover and cook over low_medium heat for 1 hour stirring every 5-10 minutes.
8. Add potatoes and additional carrots and cook for another 30-45 minutes until potatoes are fork tender.
9. OPTIONAL- during the last 5 minutes add a drained can of corn.

new, flour, salt, black pepper, vegetable oil, yellow onion, baby carrots, stalks celery, parsley, beef broth, potatoes, carrots, whole kernel corn

Taken from www.food.com/recipe/creamy-new-york-strip-stew-493387 (may not work)