Beef Stew

Ingredients:

  • 1 lb. beef chunks
  • 1 tbsp. flour
  • 2 large carrots, cubed
  • 1 yukon gold potato, peeled and cubed
  • 2 stalks celery, cubed
  • 1 medium sweet onion, cubed
  • 2 bay leaves
  • 1 can whole peeled tomatoes
  • 1 cube of beef bullion
  • salt and pepper
  • olive oil

Directions:

Mix one tablespoon of flour with salt and pepper. Toss beef chunks into the flour to coat. Heat olive oil in a large pot, and sear beef on high, until meat is browned. Add onions, carrots, celery, and potatoes and cook for a minute or two. Add the whole can of tomatoes (squishing the tomatoes in your hands before adding to the pot), bay leaves, and bullion cube. If the liquid from the tomatoes is not covering all the ingredients, add enough water so that everything is submerged. Cover, lower heat to medium low/low, and cook for two to three hours, be sure to stir occasionally, and add liquid if too much is evaporating, and take lid off if it looks too soupy.