Electric Skillet Beef Stew

• 1/3 c. flour
• 1/4 tsp. pepper
• 1 tsp. salt
• 2 lb. boned chuck or bottom round, cut 1 1/2-inch cubes
• 1/4 c. fat
• 1/2 c. chopped onion
• 1 tsp. salt
• 2 c. hot water
• 4 medium carrots, cut 1-inch length
• 4 medium potatoes, cut 1 1/2-inch cubes
• 1/2 c. hot water (if needed)

1. Combine flour, pepper and 1 teaspoon salt.
2. Toss meat cubes in mixture until well coated.
3. Reserve leftover flour mixture. Preheat skillet to 340u0b0; add fat and heat.
4. Brown meat on all sides.
5. Reduce temperature to 250u0b0.
6. Stir in chopped onion, 1 teaspoon salt and reserved flour.
7. Slowly stir in hot water.
8. When boiling, reduce temperature to simmer.
9. Cover with vent closed until meat is almost tender, about 30 minutes.
10. Add vegetables and more hot water if needed.
11. Increase temperature to bring to boiling, then reduce again to simmer.
12. Cook vegetables until tender about 30 minutes.
13. Makes 4 to 5 servings.

flour, pepper, salt, boned chuck, fat, onion, salt, water, carrots, potatoes, hot water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=223201 (may not work)