Beef Stew

1 ½ lbs. beef chuck (cubed)
6 potatoes
6 carrots
4 cups water
2 medium onions
¼ cup all-purpose flour
¼ cup shortening (or oil)
1 bay leaf
3 ½ teaspoons salt
¼ teaspoon black pepper

Equipment needed:
Dutch oven or stockpot

Combine 2 tablespoons of flour, 1 ½ teaspoon of salt and pepper in a bowl.  Coat cubed meat in flour mixture. Melt shortening in a Dutch oven and brown cubes of beef (flipping meat with a fork or pair of tongs) until all sides are browned. Remove beef and set aside. Add onions and bay leaf (and additional shortening if necessary) to the pot. Brown for 2 minutes. Add 2 ¾ cups of water and meat to pot.  Bring to boil, cover and reduce to simmer for 1 ½ hours or until meat is tender. Remove bay leaf.  Add potatoes, carrots, 1 cup of water, and 2 teaspoons of salt. Cover and cook until vegetables are tender.  In a separate container blend 2 teaspoons of flour with 2 teaspoons of melted butter until combined. Slowly add to cooking liquid, stirring frequently until fully combined and the broth is thickened.

This is my grandmother, Bernice (Bartoszek) Velesovsky’s recipe.