Braised Stew Meat

• 2 Tablespoons Olive Oil Or Other Of Your Choice
• 1 pound Stew Meat
• 1 can Swanson Low Sodium Beef Broth (14 1/2 Ounce Can)
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Onion Powder

1. I use a large stainless steel frying pan that I have a cover for, but you could use whatever pan you like.
2. I would use a Dutch oven if I had one.
3. Heat the olive oil in a pan over medium-medium high heat for a few minutes and let it get hot.
4. Add beef slowly in a single layer; do not crowd the meat.
5. I usually do mine in two batches.
6. Brown meat on all sides and drain the grease.
7. In the same pan, add the meat back in, put back on heat and slowly add the beef broth and seasonings.
8. When it comes to a simmer, turn down to warm or low and leave it to cook for 2 hours or so.
9. Check your meat periodically and stir.
10. You could even drop this into a crock pot and let it cook all day if you are working that day.
11. You could use some dark red wine for a little more flavor too and if you want to make it into a soup or stew, add another can or two of broth.
12. Enjoy!

olive oil, swanson, garlic, onion powder

Taken from tastykitchen.com/recipes/main-courses/braised-stew-meat/ (may not work)