Company Beef Stew

• 2 lb. beef chuck or round steak, cut into chunks
• 2 Tbsp. oil
• 1 tsp. salt
• 1/2 tsp. white pepper
• 1 c. each: beef broth and water
• broccoli spears (optional)
• 1 green pepper, sliced
• 1 bay leaf, crushed
• 2 to 4 whole cloves
• dash of dried thyme leaves
• 4 carrots, peeled, sliced and cut
• 6 potatoes, peeled and cut into chunks
• 2 onions, sliced
• 2 stalks celery, sliced

1. In Dutch oven, brown meat a little at a time in oil.
2. Discard excess fat.
3. Add salt and pepper.
4. Stir in beef broth and water. Bring to a boil.
5. Add bay leaf and cloves.
6. Reduce heat; simmer, covered, until meat is almost tender, about 1 1/4 hours.
7. Add thyme.
8. Add vegetables.
9. Cook for another 20 to 30 minutes, until vegetables are tender-crisp and meat tests done.
10. Serve piping hot.

beef chuck, oil, salt, white pepper, beef broth, broccoli, green pepper, bay leaf, cloves, thyme, carrots, potatoes, onions, stalks celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=646255 (may not work)