Brown Stew

• 1 lb. chuck (bite-size)
• olive oil
• 1/2 onion, chopped
• 4 oz. sour cream
• 1/2 tsp. salt and pepper
• 1/4 tsp. garlic
• 1 beef bouillon cube
• 3/4 c. flour
• Gravy Master (for color)
• 4 potatoes, cubed
• 2 carrots, sliced

1. Cover bottom of 4-quart pot with oil; heat.
2. Add onion.
3. In a plastic bag, add flour, salt, pepper and beef.
4. Shake until all is coated and drop meat in hot oil.
5. Discard remaining flour.
6. Add garlic.
7. Cover and brown meat 10 minutes.
8. Scrape bottom of pot to loosen anything that could burn.
9. Add potatoes, carrots and enough water to cover.
10. Mix and add beef cube and sour cream.
11. heat high until it boils; reduce heat and cook until vegetables are tender. Keep scraping bottom of pot.
12. Add Gravy Master for color, if needed.

chuck, olive oil, onion, sour cream, salt, garlic, flour, gravy master, potatoes, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=609842 (may not work)