Beef Stew

• 2 lb. cubed stew meat
• 1 tsp. garlic powder
• 1 tsp. salt
• 1/4 tsp. pepper
• 3 Tbsp. flour
• 3 Tbsp. Crisco
• 2 cans Sue Bee beef broth
• 1 large bay leaf
• 1/2 tsp. salt
• 1 tsp. Kitchen Bouquet
• 8 oz. fresh mushrooms, sliced
• 6 potatoes, cubed
• 4 carrots, 1-inch chunks
• 2 celery stalks, sliced
• 2 medium onions, diced large
• 1 1/2 c. water
• 1/2 tsp. basil

1. Sprinkle meat with garlic, salt and pepper.
2. Mix in flour. Heat Crisco in 3-quart Dutch oven.
3. Sear meat until browned.
4. Add to pot:
5. potatoes, carrots, celery and onions, then beef broth, water, salt, basil and bay leaf.
6. Cover tightly, bake 2 hours at 350u0b0.
7. When done, thicken by adding mixture of flour and water, 1 teaspoon of Kitchen Bouquet.
8. Bring to boil on top burner of stove. Stir frequently.
9. Serve with crunchy bread, salad and fruit.

stew meat, garlic powder, salt, pepper, flour, crisco, bee beef broth, bay leaf, salt, kitchen, fresh mushrooms, potatoes, carrots, celery stalks, onions, water, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=844590 (may not work)