My Auntie's Homemade Beef Stew
I love you Aunt Marlene
3 pounds of Stew Meat
4 cups of Flour,
1 Tablespoon of Salt,
1 Tablespoon of Pepper
Sake above ingredients in a large plastic bag until the beef is well coated.
Heat large frying pan on the stove, once heated, add enough vegetable oil to cover bottom of pan, heat a minute or two... then add a single layer of flour coated beef in pan... Brown all sides.
Once nicely browned remove meat onto a several layers of paper towel to drain excess oil from meat.
While Meat if frying... I peal and cut up in 1" chunks 10 large carrots, 10 large Russet pealed Baking Potatoes, 1 large stalk of Celery (about 10 sticks), and 1 Large Sweet Onion.
Spray Pam in a large Roaster pan covering all areas, even the rim of the lid... (you'll thank me later... )
Place all ingredients into a large Roaster. (I prefer the old-fashioned Black with white specks one. You can also use a dutch oven... The above measurements are for the large roaster.)
Add enough water to cover meat and veggies (about 12 cups). Cover with lid and put into a
350* degree oven for about 3 to 4 hours.
When done add 2 cups of frozen peas. I hate mushy peas which is why I add them last... they will thaw while your stew is resting a minute before serving.
Stew is done when the stew begins to brown and when you stir the stew it will thicken up from the soft carrots and potato's... If too watery for your taste... you can always mix a cup of flour and water into a cup and slowly add to the stew to thicken... I rarely have to do this.
I usually check the stew every hour until I feel it's done... It should look like the above picture ...
Below is a picture step by step... Enjoy!