Beef Stew
2-1/2 pounds cubed beef stew meat
1/3 cup all-purpose flour
1/3 cup butter or margarine
1-3/4 cups sliced onion
4 cloves garlic, minced
2 cups water
2 cans beef broth
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 bay leaf
4 cups cubed potatoes
3 cups diced carrots
2 stalks sliced celery
DIRECTIONS
- Heat 1/3 cup of butter or margarine in a large stock pot over medium-high heat.
- Toss to coat beef with flour.
- Place coated cubes in the pot and fry until well-browned on all sides; remove from pan and set aside.
- Cook onion and garlic in same pot until tender.
- Return meat to pan with water, parsley, salt, pepper, and bay leaves.
- Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed.
- Stir in potatoes, carrots, and celery, and continue cooking another 15 minutes.
- Remove the bay leaf, and thicken with cornstarch and water, if desired.


