Mom’s Beef Stew
3 pounds well trimmed beef round cut into 1 inch cubes
1/2 cup flour
1/3 cup vegetable oil
2 large onions cut into wedges or thick rounds
4 medium carrots cut into 1 inch slices
1 1/4pounds red skinned potato's quartered
3 ribs celery cut into 1 inch lengths or slices
4 cups beef broth
2 tablespoons tomato paste (if I don't have any do ketchup)
2 tablespoons Dijon mustard
1/2 teaspoon salt
fresh ground pepper to taste
Coat meat with seasoned flour and brown in hot oil
( I put the salt ,pepper ,flour and I add garlic as much
as you want in a paper bag and shake it up make sure
you brown meat good) reduce heat to medium low drain all
oil but 1 tablespoon remove meat. Add vegetables to pot cook
about 5 minutes stirring once or twice until lightly browned .
Add broth tomato paste and mustard stirring to scrap up brown bits .
Bring to a boil return browned meat to pot. Reduce heat.
Cover and simmer 1 hour Taste add additional broth salt and pepper if necessary .
cover and simmer 1 hour longer stirring once or twice until meat is
tender and sauce is slightly thickened
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