beef stew

1 lb beef stew meat
1.5 lbs or 3-4 med red potatoes, peeled and diced
3 - carrots, diced large
1 med yellow onion diced
1 large stalk celery diced
2 tsp better than bouillon beef flavor
4 tsp all purpose flour
2 tsp canola oil
1/4 tsp Tony Chachere's seasoning ( or to taste)
1/4 tsp garlic powder (to taste)
Black pepper to taste

brown meat in oil. remove meat. cook flour in oil until brown, stirring constantly. add diced onion and celery. cook until translucent, about 1 minute. add back meat, potatoes, carrots, and 2 tsp bouillon. add water to cover ingredients by 1 to 1.5 inches. bring to boil then turn to low and simmer, covered until meat is tender, about 2.5 hours.

Serving Size: serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user JACOBS9305.