Beef Stew (Jessica's style)

Ingredients:
Beef Chuck Short ribs no bone, 3.19 lb
*Canola Oil, 3 tbsp
Garlic, 8 cloves , minced
Carrots, raw, 3 medium chopped
Bay Leaf, 1 tbsp, 4 whole
Pepper, black, 1 tsp
*chicken bullion cube, 4 pieces
Mushrooms, fresh, 3 cup pieces
*Sazón Goya (Sazón with Azafrán), 1 serving
Red Ripe Tomatoes, 1 large whole (3" dia) chopped
*Flour, white, .0625 cup (remove)
Salt, 1 tbsp (remove)
Cider Vinegar, 1 tbsp (remove)
Granulated Sugar, 1 tsp (remove)

Get a dutch oven on the stove with two tablespoons of the oil at medium heat, place the meat in the pot and brown it in batches. Remove the meat, in the same pot add the onions, bay leaves, pepper, chicken bullion and sauted until onions are translucent. Add the carrots and mushrooms to the mix, add the other tbsp of oil, sauted for 5 min, add the tomatoes, sazon goya until all is mixed, add the flour, mix, add the meat, mix and add one quart of water . Bring to a boil, add the salt, vinegar and sugar, taste and adjust seasoning if need it. Cover the pot and put in in the oven for 1 hour at 380 degrees.
Serve with rice or mash potatoes.

Number of Servings: 12

Recipe submitted by SparkPeople user JESSICASJW.