1. Sauté garlic in oil in large skillet. 2. Cut meat into smaller chunks and brown meat in skillet; remove meat. 3. Put meat, onion, carrots, stewed tomatoes, celery, potatoes into 4 quart dutch oven with 2 cups water; set aside. 4. Make gravy: On med-low heat add flour to skillet and stir to brown flour but don’t burn it. Add beef broth and stir to simmer for 2-3 minutes or until smooth. 5. Pour gravy into dutch oven. Bring to boil and then reduce heat and simmer covered till vegetables are done, 30-45 minutes typically. Remove lid and simmer 10-15 minutes if needed to thicken stew. 6. Add salt and pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
