BEEF STEW

2 lb stewing beef or chuck roast

Cut nicely marbled beef into 1-2 inch chunks. Salt and pepper the pieces, then drench in flour. Shake off flour when you add beef pieces to the pot.

Get a separate saucepan of water heating to a boil as you sear the beef.

Heat up a heavy pot with some oil in the bottom. Have enough oil to really cook the beef and create some nice browning’s. This will be your flavor.

Add a handful of pieces of beef to the hot oil and sear it. Turn the beef to sear the other side. Repeat with all of the beef, working in batches.

When the beef is cooked add you’re a quartered onion and let it sautee in the juices.

Gently pour enough of the boiling water in your other pan to cover the beef and onion. 

Cover and simmer about an hour or until beef is tender. Taste broth to see if you need salt and pepper.

Add cut russet potatoes and cut carrots. Let this simmer until the veggies are very tender.

You may add a bay leaf for flavoring, then remove it before serving.

Serve with nice crusty bread.