Favorite Beef Stew

• 1 1/2 lb. boneless beef chuck, fat trimmed and cut into 1-inch cubes
• salt, pepper and flour
• 1 1/2 Tbsp. butter or margarine
• 1 Tbsp. salad oil
• 2 sweet red onions, finely chopped
• 1 carrot, thinly sliced
• 1 clove garlic, minced or pressed
• 1 tsp. salt
• 2 bay leaves
• 1 1/2 c. vegetable juice

1. Sprinkle beef cubes with salt and pepper; coat lightly with flour, shaking off excess.
2. Brown beef cubes, about half at a time, well on all sides in mixture of butter and oil heated in a large, heavy frying pan or Dutch oven, removing and reserving them as they brown.
3. When all beef is browned, cook onion in same pan, stirring frequently until soft and lightly browned.
4. Return beef to pan; mix in carrot, garlic, the 1 teaspoon salt, bay leaves and vegetable juice.
5. Bring to boiling; cover.
6. Reduce heat.
7. Simmer until beef is tender, 1 1/2 to 2 hours.
8. With a slotted spoon, remove beef to a warm serving dish and keep warm.
9. Skim and discard fat from cooking liquid.
10. Bring to boiling.
11. Cook until slightly thickened.
12. Pour over beef.

boneless beef chuck, salt, butter, salad oil, sweet red onions, carrot, clove garlic, salt, bay leaves, vegetable juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453650 (may not work)