The Best Beef Stew

• 1 package beef stew meat (1.5 lb) approx.
• 1 can whole kernel corn with juice
• 1/2 can kitchen cut green beans
• 1 zucchini (skin on sliced 1/2 inch thick and cubed in fourths)
• 1 1/2 cups egg noodles or shell macaroni
• 1 tsp. pepper
• salt to taste
• 1 medium yellow onion
• 2 large carrots (peeled and sliced)
• 2 large potatoes (peeled & cubed)
• 1 bay leaf
• 1 stalk celery
• 1 can stewed tomatoes
• 1 clove minced garlic
• 1 pkg. brown gravy mix
• 1/4 cup vegetable oil
• 2 tbsp. self-rising flour

1. In a large cooking pot, pour oil, and brown meat and onion together over medium heat.
2. Hint:
3. If you'll lightly scorch meat it will enhance the flavor of the broth.
4. Sprinkle on the flour and stir until meat is coated.
5. Add 3 quarts of water, add salt, & bay leaf, cover and cook over medium heat at least 4 hours or until meat is good and tender. 2. Prepare carrots and potatoes, then add to pot.
6. Add corn and green beans and a little more salt as the veggies will absorb a lot.
7. Add garlic & pepper.
8. Cover and cook for 30-40 minutes. 3. Add tomatoes, zucchini & noodles.
9. Then, in a cup, pour gravy mix, add a little water, just enough to thoroughly moisten & not clump, slowly add a little more, until cup is half full.
10. While stirring stew, add the gravy mixture.
11. Let it cook for five minutes.

beef stew meat, whole kernel corn, kitchen, zucchini, egg noodles, pepper, salt, yellow onion, carrots, potatoes, bay leaf, celery, tomatoes, garlic, brown gravy mix, vegetable oil, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51181 (may not work)