Beef Stew

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Beef Stew

Ingredients

  • 1 1/2 pound beef chuck, cut in 1" cubes
  • flour for dredging
  • 4 Tbsp oil
  • 4 cups water
  • fresh mushrooms (optional)
  • 1/2 onion minced
  • 2 and 1/2 onions cubed
  • 1 carrot minced
  • 4 carrots, cut in big chunks
  • 1 stalk celery minced
  • 2 stalks celery cut in big chunks
  • 4 or 5 medium red potatoes, whole
  • 10 ounces frozen or fresh peas
  • salt to taste

Instructions

Dredge the meat in flour and fry in the oil in a heavy nonstick skillet until it is really brown. Add more flour to take up any oil and brown the flour. Transfer to a heavy stockpot or Dutch oven and add 4 cups water and the minced vegetables. Bring to a boil and simmer at least 4 hours, stirring occasionally and adding more water if necessary. Add the chunk carrots, mushrooms and celery and simmer for another 1/2 hour. Add the onions and potatoes and cook until the potatoes are done. If the gravy is not thick enough, mix flour and water with a wire whip and add slowly, stirring constantly with the heat turned up until desired thickness. Add the frozen or fresh peas and cook one minute. Serve with bread.

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