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Brown Beef Stew

Serves: 10

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   3 pounds boneless beef chuck cut in 1 1/2 -inch cubes
   1/3 cup flour
   1 tablespoon salt
   3 tablespoons vegetable oil
   1 quart water boiling
   1 onion studded with 4 cloves
   1 clove garlic minced
   1 bay leaf
   Pinch thyme of dried, crushed
   2 tablespoons worcestershire sauce
   1 pound white onions small, quartered
   1 pound carrots sliced 1/2 -inch thick
   2 pounds potatoes medium, pared and sliced 1/2 -inch thick
   4 ribs celery cut in 2-inch pieces
   1/4 cup water cold


Pat meat dry with paper towels. Coat meat with mixture of flour and salt; reserve leftover flour. Heat vegetable oil in a large, heavy pot; brown beef cubes well, a few at a time, removing pieces as they are done. Stir in boiling water; cook, stirring to scrape drippings from pot. Return beef to pot with clove-studded onion, garlic, bay leaf, thyme, and Worcestershire sauce. Simmer, covered, for 1 1/2 hours, stirring occasionally. Remove bay leaf. Add onions, carrots, and potatoes; simmer, covered, for 20 minutes. Add celery and simmer, covered, for 20 minutes or until vegetables are tender. Combine reserved flour with cold water; slowly stir into stew. Cook, stirring, for 3 minutes, or until thickened.


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