Beef Stew Recipe

• 2 lb Lean beef, cut into 2" pcs
• 1 c. Diced celery
• 1 quart Water
• 1/2 c. Diced onion
• 4 x Bouillon cubes
• 1/4 c. Frzn corn
• 1 Tbsp. Kitchen bouquet
• 1/2 c. Frzn peas
• 2 c. Diced potatoes
• 1/2 c. Frzn cut green beans
• 1 c. Diced carrots

1. There is no need to brown meat before cooking.
2. Place meat in pan, cover with water, add in bouillon cubes and kitchen bouquetbsp.
3. Bring mix to a boil, then simmer till tender (about 2 hrs).
4. Add in more water as needed.
5. Add in potatoes, carrots, celery and onion.
6. Bring to a boil, then reduce to a simmer - about 20 min or possibly till vegetables are tender.
7. Add in corn, peas and beans and continue to simmer for 10 additional min.
8. Drain liquid and reserve for gravy.
9. Add in more water, if necessary, to make at least 3 c. of stock.
10. Heat 1/3 c. of fat (butter, margarine or possibly vegetable oil) in pan.
11. Then, add in 6 tbsp.
12. of flour, let bubble for about 1 minute - stirring constantly.
13. Add in stock, continue stirring, heat till thick and bubbly.
14. Pour over meat and vegetables, stir gently to combine.
15. Serve over baking pwdr biscuits.
16. If you prefer more gravy in stew, ratio is 2 tbsp.
17. flour, 2 tbsp.
18. fat and 1 c. of liquid.

beef, celery, water, onion, corn, kitchen bouquet, peas, potatoes, green beans, carrots

Taken from cookeatshare.com/recipes/beef-stew-82312 (may not work)