Beef Stew
(Customize this recipe to your personal taste. I add mushrooms, celery, Worcestershire sauce, red wine, and a dash of Tabasco)


1 1/2 pounds Beef chuck roast, medium dice

2 Tablespoons Oil

1/2 cup Flour

Salt and pepper to taste

3 1/2 cups Beef broth

1 medium Onion, diced

3 Carrots, peeled and diced

2 Potatoes, diced

10 ounces Tomatoes, diced


Heat the oil in a heavy pot (that has a lid). Season the flour with salt and pepper. Toss the beef in the flour. Add to the hot oil and cook until well browned (stir frequently). Add the remaining flour and cook for 3 minutes. Add the remaining ingredients. Bring to just under a boil. Reduce heat to a simmer. Cover partially. Simmer until the beef and vegetables are tender (about 1 1/2 - 2 hours).

Serves 4-6