Ingredients:
2 lbs stew meat, cut up
1/4 cup flour
4 boiling potatoes, cut into bite-size squares
2 carrots, peeled and sliced
2 stalks celery, sliced
1 onions, chopped
1 sprig fresh rosemary, 1-2 teaspoons dried crushed rosemary
1 teaspoon salt
1/2 teaspoon pepper
2 beef bouillon cubes
Directions:
Shake stew meat up in a bag with flour to cover.
Brown in vegetable oil in stew pot.
Cover with water and bring to a boil.
Simmer for 30 minutes or more. (I like to simmer until the beef is nice and tender).
Add remaining ingredients and add additional water to cover.
Bring to a boil again.
Reduce heat and simmer until vegetables are done, about 15 minutes.
Servings: 6
Time preparation: 20 min.
Time total: 65 min.