Shelly's Recipe

COWBOY STEW II

Category: Stews

4 tbsp vegetable oil
3/4 cup flour
2 tsp onion powder
1 tbsp garlic powder
1 tsp salt
1 tsp black pepper
2 lbs beef chuck, cubed
12 small boiling onions, blanched and peeled
1 bay leaf
1 pepper in adobo, diced (optional)
1 (10 oz) can condensed onion soup
3 (10 1/2 oz) cans beef broth
1 tsp Liquid Smoke seasoning
1 lb Yukon Gold potatoes, cut into 2 inch chunks
6 carrots, peeled, cut into 2 inch chunks
3 stalks celery, cut into 1 inch chunks
3 tbsp flour mixed with 1 tbsp cold water (optional, for thicker broth)
Salt and pepper, to taste

In a large pot, heat oil over medium-high heat. In a sealable plastic bag, mix together flour, onion powder, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated. Brown meat in hot oil, in batches, about one minute per side. Remove meat, reduce heat to medium and add onions. Brown onions, about 3 minutes total, then remove from pot and set aside. Drain excess fat from pot.

Add browned meat, bay leaf, chipotle pepper (if using), onion soup and beef broth to the pot. Stir and bring to a boil. Reduce heat to low, cover and simmer 1 hour, stirring occasionally. Add Liquid Smoke, potatoes, carrots, browned onions and celery; cook 30 minutes more. (For a thicker broth, 30 minutes before stew is done, slowly stir the flour-water mixture into stew.) Season finished stew with salt and pepper to taste. Serves 6-8