Beef Stew
1 32 ounce container of beef broth
2 potatoes
3-4 carrots depending on size
2 celery
1/2 yellow onion
2 garlic cloves
1-1.5 lbs stew meat cut into desired size
flour
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon dry thyme
1 bay leaf
1-2 small cubes beef bullion
salt and pepper
Beef stew cut 1 pound stew meat into desired size cut vegetables 2 potatoes 3 to 4 carrots 2 stalks of celery 1/2 yellow onion Set the cut stew meat aside so that you can coat in flour add salt and pepper to taste cook meat in skillet after coating on flour until brown set aside and in same skillet put the vegetables in with the garlic and warm up the vegetables and soften the garlic than in a soup pot add the vegetables broth 1/4 cup tomato paste Worcestershire sauce thyme and bay leaf a little bit of water and 1-2 cubes beef bullion bring to a boil and add meat cook for a hr to hr and a half add the potatoes and cook for another 30-45 min until veggies and potatoes are soft.
server and enjoy.
