4 beef bullion cubes 4 cups very hot water 2 tbsp. butter (not margarine) 2 tbsp. flour 1 medium onion cut-up 16 oz. lean stew meat (chuck or round) 1 tsp. salt 1/2 tsp. black pepper 1 tsp. garlic powder 1/2 tsp. onion powder 5 peeled and cubed potatoes 3 sliced carrots 1 cup cold water 1/4 cup corn starch
Dissolve bullion in the hot water. Set aside. Melt butter in a medium saucepan over medium low heat. Add flour and stir. Continue to stir often over the next twenty minutes or until the mixture turns a dark brown, but not burnt. Add bullion and water and stir until it comes to a boil. Set aside. Brown the stew meat in a large pot. Add onions and cook until translucent. Add brown sauce and cook for at least forty five minutes. Add the rest of the spices and vegetables. Bring to a boil. Add cornstarch to the cup of water. Slowly stir into the stew. Reduce heat to low and simmer another twenty minutes or until vegetables are tender.