Hearty Beef and Veggie Stew

• 5 large red potatoes
• 6 stalks celery
• 8 whole carrots
• 4 cups beef broth
• 1 cup chicken broth
• 2 teaspoons parsley
• 4 teaspoons soy sauce
• 1 12 lbs stew meat
• 1 tablespoon garlic powder
• 1 tablespoon celery salt
• 1 tablespoon onion powder
• 2 teaspoons fresh ground pepper
• 2 teaspoons salt
• 4 cups cooked rotini noodles
• 2 large onions
• 3 cups flour
• 1 cup extra light olive oil

1. Season the meat with the salt, pepper, garlic powder, celery salt, and onion powder.
2. In a large Ziplock bag combine the flour and meat.
3. Seal tightly and shake for about 30 seconds, or until the meat is lightly covered.
4. In a large frying pan, heat oil and add the meat.
5. Cook until all sides are brown, stirring frequently.
6. In a large pot, heat 32 oz.
7. of beef broth, parsley, and onions.
8. Add the meat along with the flour and olive oil mixture after it has browned.
9. Slowly boil the meat and broth for 1 hour and 20 minutes.
10. Chop the vegetables into hearty chunks.
11. Combine all the vegetables into the meat and broth mixture.
12. Also add the soy sauce and chicken broth.
13. Cook on high heat until it comes to a boil.
14. After it reaches a boil turn down the heat to low and let it cook until the potatoes are tender.
15. Typically about 40 minutes.
16. Cook the rotini according to the boxes directions and add to the beef stew when ready to eat.

red potatoes, stalks celery, carrots, beef broth, chicken broth, parsley, soy sauce, stew meat, garlic, celery salt, onion powder, fresh ground pepper, salt, rotini noodles, onions, flour, extra light olive oil

Taken from www.food.com/recipe/hearty-beef-and-veggie-stew-408978 (may not work)