I have posted my beef stew recipe before, but I have made some changes and additions that make it so much better, that I decided to post again. This recipe makes such a delicious, smooth gravy that has so much flavor. This is comfort food at it's best!
1 1/2 - 2 lbs. stew beef, cut into small chunks
about 1/2 cup flour
Salt and pepper or Montreal Steak seasoning to taste
3 potatoes, scrubbed or peeled and chopped
3 carrots, peeled and chopped
1 large onion, chopped
3 stalks celery with tops, chopped
2 boxes mushroom, halved
1 can green beans
1 can tomato soup
1 can cream of mushroom soup
1-2 Tablespoons Better than Bouillon mixed in 1 cup boiling water
More water as needed
Cut up the beef. Mix together the flour and salt and pepper and dredge the beef chunks. Let marinate while chopping the other ingredients. Heat your enameled cast iron Dutch oven. Add some oil. Brown the beef chunks. Add the bouillon mixture and deglaze the pan. Add the other ingredients and stir together. Put in a 300 oven and let cook several hours until veggies are cooked and flavors blended. Serve with thick slices of homemade bread.
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