Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c All-purpose flour 1 ts Salt
2 lb Beef chuck, cut into cubes 1/2 ts Pepper
2 tb Cooking oil 1 c Celery, cut into sml. pieces
6 c Boiling water 4 Carrots, 1 inch slices
1 cl Garlic 1 Green pepper, thin strips
1 Medium onion, diced 3 Med. potatoes, peeled cubed
1 Or 2 bay leaves 2 Beef bouillon cubes

Mix flour, salt and pepper.

Coat the meat with flour mixture and brown meat thoroughly in the
cooking oil in a large skillet.

Transfer the browned meat to a 2 qt saucepan. Add water, heat to
boiling.

Reduce heat; cover and simmer for 2 hours.

Stir in remaining ingredients. Simmer for 30 minutes more or until
vegetables are tender.

To thicken stew, in a small jar, shake 1 cup cold water and 3 tbs
flour until blended. Stir into stew; heat to boiling, stirring
constantly. Boil and stir for 1 minute.

To make Oxtail stew, substitute 4 lbs oxtails for the stew meat and
cook for 3 1/2 hours instead of the 2 called for in beef stew.

I start my stew right after breakfast and let it simmer all day,
adding vegetables about an hour before I plan to eat. Like most soups
and stews, it is better when heated the second or third day. - Earl
Shelsby Submitted By JEFF DUKE On 12-01-94

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