Beef Stew

• 1 lb. Beef cut into bite sized cubes.
• 2 Lg. Bay Leaves (or 3 small ones).
• 5 Large Potatoes, cut 4 of them into 1 inch cubes,
• and the remaining potato into smaller pieces.
• 1 Sm. Onions coarsely chopped.
• 2 Lg. Stalks Celery cut bite sized.
• 3 Lg. Carrots cut bite sized.
• 3 Cloves Garlic minced.
• 2 Cubes Knorr Beef Bullion.
• 2 Cups Cold Water.
• 2 Cups Beef Broth or 24 to 32 oz can.
• 1 T. Olive Oil or Butter.
• 3 T. Corn Starch or 4 T. Flour (+ - to thicken
• amount may vary slightly).
• 3 Drops Hot Sauce.
• Salt & Pepper to taste.
• 1/2 Bag Frozen Peas (optional).
• 24 Lg. Mushrooms quartered (optional).

1. In a sauce pan combine butter/olive oil and beef, brown on medium heat. Add to the beef the onion, garlic, bay leaf, stock, bouillon, and 1 cup water cover pot and cook till meat is tender about 1 hour. Add celery, carrot, potato, hot sauce, also mushrooms if desired. Cook for 1/2 to 1 hour till potatoes and carrots are cooked. Bring mixture to a boil. In a bowl mix 1 cup cold water corn starch/flour together, add slowly to boiling pot and stir till thickened. Add salt, pepper, and peas then remove from heat.

bay leaves, potatoes, onions, stalks celery, carrots, garlic, water, beef broth, olive oil, starch, amount, salt, mushrooms

Taken from www.epicurious.com/recipes/member/views/beef-stew-52486071 (may not work)