- 1 c. flour
- pepper
- Lawry's seasoned salt
- canola oil
- 2 lbs. stew meat
- 24 - 32 oz beef broth
- potatoes
- carrots
- flour
- water
- small can peas, optional
| In a bag, combine 1 cup flour, pepper and Lawry’s seasoned salt. Shake beef in this. Brown in oil. Sprinkle top of beef with some of the extra flour. Add broth. Simmer, stirring occasionally, until tender (about 1 1/2 hours). Add sliced carrots and potatoes cut in chunks. Simmer until vegetables are tender. Should be thick. If need to thicken, make a slurry a little water and some flour in a jar. Add to stew, stir and simmer until thickened. Add peas. |