Beef Stew

Time: 20 min. prep + 1 hour cooking
Yield: 8 servings
Recipe from MyHandsomeHusband

1 pound stew meat
salt and pepper
1 tsp granulated garlic (or garlic powder)
3 Tb olive oil
2 medium onions, chopped
3/4 C flour
10 C hot water
14 tsp beef bullion (or 14 bullion cubes)
2 bay leaves
1 Tb Worcestershire
1 tsp thyme
1/2 tsp rosemary
2 Tb tomato paste
1 Tb red wine vinegar
3 C potatoes, chopped
2 C carrots, chopped
1 C celery, chopped

1. Grab your stew meat and sprinkle salt, pepper and 1 tsp granulated garlic all over it.
2. Into a large, heavy soup pot heat 3 Tb olive oil over medium high heat. Add the seasoned meat and allow it to start to brown, stirring occasionally. Should only take about 2 minutes.
3. Chop 2 medium onions into 1 inch cubes (give or take a centimeter!). Add them to the soup pot to cook with the beef.
4. When the beef is brown (it can still be pink in the center) and the onions have started to turn translucent, sprinkle 3/4 C flour over it all. Stir the flour in to incorporate. It will start to look kind of pasty, that's ok and what you are looking for. :) Let it all cook for 2 more minutes, allowing the flour to soak up the juices.
5. Add 10 C hot water, 14 tsp beef bullion, 2 bay leaves, 1 Tb Worcestershire, 1 tsp thyme, 1/2 tsp rosemary, 2 Tb tomato paste and 1 Tb red wine vinegar. Bring it to a simmer.
6. Chop yourself some beautiful veggies. I used yukon gold potatoes, so I opted to leave the peel on. You'll want to chop the pieces all about 1 inch thick, giving your stew a some nice, hearty substance. Chop 3 C potatoes, 2 C carrots and 1 C celery.
7. Add the vegetables to the pot and allow the stew to simmer, stirring occasionally, for 1 hour. Give it a taste, and add more salt and pepper to taste. 

Serve and enjoy!