Beef Stew

2 Lbs. lean beef cubed (2 inch pieces)
2 cans beef broth
1 can water
1 small onion, chopped
2 tbls. gravy master or kitchen bouquet
1 teas. celery seed
3 tbls. worchestershire sauce
8 medium whole carrots, cut into 2 inch pieces
6 red skinned potatoes (5 oz. each) cut up
6 small onions (golf ball size)
Salt and pepper to taste

Spray dutch oven with olive oil Pam. Brown meat. Add next 6 ingredients. Cover, bring to a boil and then simmer until meat is tender. About 1 1/2 hours. Add carrots, cook about 10 mins., then add potatoes and small onions. Cover and cook until tender. Thicken gravy with 2 tbls. corn starch, mixed with 2 tbls. water. Simmer 5 more minutes. Ready to serve,
Recipe serves 6

Number of Servings: 1

Recipe submitted by SparkPeople user NANNABEE64.