Beef Stew

• 3 lbs boneless beef chuck
• salt and pepper, to taste
• 2 teaspoons herbs, of your choice
• 34 cup all-purpose flour
• 2 tablespoons olive oil
• 1 cup onion, chopped
• 3 cups beef broth
• 5 large carrots, peeled
• 3 large potatoes, peeled
• 3 garlic cloves, smashed

1. Cut 3 lbs.
2. boneless beef for stew into 1 1/2" chunks and season liberally with salt, pepper, and any other herbs.
3. Dredge beef in all-purpose flour, shake off excess, then brown on all sides in about 2 T. olive oil in a large pot.
4. Add to the pot 1 cup chopped onions, and sprinkle 1-2 teaspoons of dried herbs (your choice), and pour in 3 cups beef broth.
5. Bring to a boil, then reduce heat to a soft simmer and let cook until meat is tender.
6. About an hour.
7. Add 5 large carrots peeled and cut into 1" slices, 3 large potatoes peeled and cut into 1" chunks, and 3-4 cloves of garlic, smashed.
8. You may want to add a bit more beef broth if it has reduced down a lot.
9. Season to taste with salt and pepper (about 1/2 teaspoons each).
10. Cook with the beef until the carrots and potatoes are soft, about 30 minutes.

boneless beef chuck, salt, herbs, flour, olive oil, onion, beef broth, carrots, potatoes, garlic

Taken from www.food.com/recipe/beef-stew-204600 (may not work)