Yield: Serves 8
- 2 pounds lean stew beef
- 1 cup chopped onions
- 1/2 teaspoon seasoned salt
- 2 to 3 teaspoons vegetable oil
- 1 can (approx. 10 1/2 ounces) condensed beef broth
- hot water
- 3 cups diced potatoes
- 2 cups diced carrots
- 1 stalk celery, cut into 1/2-inch pieces
- 2 tablespoons flour
- 1/3 cup cold water
- black pepper and seasoned salt to taste
Cut the beef into small, bite-sized cubes. Heat oil in a Dutch oven or large kettle; add beef, seasoned salt, and chopped onions. Cook, turning frequently, over medium heat for about 10 to 15 minutes, until the meat is browned on all sides and chopped onions are tender. Drain off excess fat, if necessary.
Add beef broth and hot water to the pot until the liquid level is about 1 inch above the beef. Cover and reduce heat to low. Cover and simmer for 1 1/2 to 2 hours or until the meat is tender.
Add the potatoes, carrots, and celery. Cover and cook, stirring occasionally, for 20 to 30 minutes longer, until vegetables are tender.
To thicken the stew, combine the flour with 1/3 cup cold water; stir until smooth. Gently stir flour mixture into the pot a little at a time, using as much as needed to make the stew as thick as you like it. Add pepper and taste for seasonings, adding more seasoned salt if necessary.