Marshall's Beef Stew

• 1 12 lbs stewing beef
• 2 medium yellow onions
• 2 large garlic cloves
• 2 tablespoons tomato paste
• 3 tablespoons bacon drippings
• 14 cup extra virgin olive oil
• 12 cup all-purpose flour
• 1 celery
• 12 green pepper
• 2 large carrots
• 3 medium potatoes
• 1 12 cups frozen peas
• 1 cup frozen corn (optional)
• 1 12 quarts beef broth
• 1 cup red wine (optional)
• 3 sprigs fresh thyme
• 3 sprigs fresh savory
• 2 bay leaves
• 14 cup parsley
• 34 teaspoon fresh ground pepper
• 1 teaspoon kosher salt

1. Cut meat into small cubes and dredge in enough flour to evenly coat meat.
2. Heat olive oil on medium in heavy dutch oven pot and saute meat for 5-7 minutes until evenly browned.
3. Remove to a bowl.
4. Heat bacon drippings on medium in same pot and saute chopped onions, celery stalk and green pepper for 5 minutes until soft.
5. Add minced garlic and saute for 2 more minutes.
6. Add tomato paste, thyme, savory, bay leaves, salt, pepper, browned meat, chopped carrots on a diagonal, small cubed potatoes and optional red wine and simmer on low for 10 minutes.
7. Mix remaining flour (1/4 cup or so) with enough beef stock until thickened and smooth and add to the pot along with the peas, optional corn, beef stock (pouring in enough to cover meat and vegetables) and simmer partially covered for 1-1/2 to 2 hours to cook and thicken.
8. Toss in chopped parsley and adjust salt and pepper if necessary.
9. Discard herb stems and bay leaves.
10. If a thicker stew is preferred, mix in more pre-mixed flour and broth in the last 30 minutes of cooking.
11. Enjoy!

stewing beef, yellow onions, garlic, tomato paste, bacon, extra virgin olive oil, flour, celery, green pepper, carrots, potatoes, frozen peas, frozen corn, beef broth, red wine, thyme, bay leaves, parsley, fresh ground pepper, kosher salt

Taken from www.food.com/recipe/marshalls-beef-stew-386036 (may not work)