Hearty Beef Stew

For the fall loving Foodies

Hearty Beef Stew

Ingredients 
2-4 lbs of stew beef
1 large vidalia (sweet) onion  (any onion of your choice is fine)
4-6 large potatoes  (I like to use small baking potatoes for flavor)
3 carrots  (canned carrots work well too)
1 celery stalk  (optional)
1/4 cup of butter
2 cans of chicken broth or stock  (I like to save my broth from any chicken recipes to use for this or other soups) 
1 Cup of water (some have substituted with beer and it is good as well)
2 Tbsp of flour
Seasonings of your preference. 
I use -
1 tsp of garlic powder
1-1/2 tsp of seasoning salt
salt and pepper to taste

Instructions

1- In large dutch oven or stew pot, saute and sear your beef tips in 1/4 butter, garlic powder and seasoning salt until a good glaze forms on all sides and the bottom of your pan. This glaze gives a wonderful seared flavor, seals the flavor into the beef and gives your broth/gravy a rich color.  It takes 5-10 mins. 3-5 minutes on each side should do fine.
2- Once the beef is seared (not burnt)  scrape the bottom of your pan to loosen the glaze.
3- Stir in 1-1/2 cans of chicken broth, 1 Cup of water and salt and pepper
4- Bring the beef to a hard boil. Lower heat and simmer for one hour (add broth or water as needed if it boils down)
5- Dice your potatoes, carrots, and onions
6- After the beef has simmered for one hour to one and a half hours. Add your diced vegetables, cook for 30-45 minutes (until onions are translucent)
7-Take the 2 Tbsp of flour and mix with 1/2-1 can of chicken broth until smooth
8- Add it to your beef and vegetables and allow to simmer for 15-30 minutes. The gravy will thicken as it simmers. Continue to stir.

Total cooking time should be 3 to 3 and a half hours. Prep time combined is 30 minutes.

Serve with fresh biscuits and enjoy your dinner.