Mike's Old Time Beef Stew

• 3 lb Boneless Beef Chuck
• 3 box 32 oz Beef Broth
• 3 dash Worcestershire Sauce
• 1 tbsp Each: Garlic Powder - Dried Parsley
• 1/2 tbsp Each: Onion Powder - Italian Seasoning - Black Pepper
• 1 large Bay Leaf optional
• 2 tbsp Cooking Oil
• 1 large White Onion quartered
• 3 large Celery Stalks 1" chop
• 3 large Carrots peeled - 1" chop
• 4 large Potatoes washed - cut in large quarters
• 1 can 8 oz Stewed Tomatoes optional
• 2 tbsp Corn Starch + 2 tablespoons Water Or Flour to thicken

1. In a larger pot, place the cooking oil, beef roast, 2 boxes of beef broth and seasonings, in that order.
2. Allow pot to simmer with lid on for 3 1/2 hours.
3. Checking in it occasionally.
4. By this time your beef broth will have reduced to 1/3 of what it was initially.
5. You'll want this reduction to happen.
6. With meat and broth still in pot, cut roast into larger, bite sized pieces.
7. Your roast should be falling apart by now.
8. Add your 3rd box of beef broth to the pot.
9. Add all chopped vegetables to pot.
10. Add water if you need more broth to cover your vegetables.
11. Simmer 30 additional minutes stirring occasionally until vegetables are fully cooked.
12. If you'd like your broth thicker, mix 2 tablespoons Corn Starch and 2 tablespoons water and pour it into your simmering pot.
13. It will thicken as the broth bubbles.
14. If you'd like it thicker, add 2 tablespoons more.
15. Serve with fresh, warm bread for dipping on the side.

worcestershire sauce, garlic, onion, bay leaf optional, cooking oil, white onion, celery, carrots, potatoes washed, tomatoes, starch

Taken from cookpad.com/us/recipes/339734-mikes-old-time-beef-stew (may not work)