Stove-Top Beef Stew

• 1 1/2 lb. stewing beef, in 1-inch pieces
• 4 yellow onions
• 3 large carrots, peeled and cut into large chunks
• 3 Idaho potatoes, peeled and cut into large chunks
• 1 bay leaf
• 1 Tbsp. margarine
• 1 to 2 tsp. salt and lots of freshly ground black pepper
• 1 (10 oz.) can beef broth and 3 to 4 c. water

1. In large kettle, melt margarine and saute one coarsely chopped onion and the beef pieces until brown on all sides.
2. Add broth, bay leaf, salt and pepper.
3. Add the other three onions (peeled but whole), and the chunks of carrots and potatoes.
4. Add the water. Bring to a boil, reduce heat, cover and simmer at least two hours, better longer, as the kitchen fills with a wonderful aroma.
5. Add more water as needed to keep broth lively.
6. Serve in soup bowls with lots of broth.
7. Serves 4.

stewing beef, yellow onions, carrots, potatoes, bay leaf, margarine, salt, beef broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436360 (may not work)