1. Dice the beef into small 3/4 - 1 inch cubes. 2. Dredge the beef in flour, discard remaining flour. 3. In a frying pan over medium-low heat, cook beef in hot olive oil just until browned on the outside. Take care not to over cook. 4. Transfer beef to a medium stock pot. 5. Add enough tomato juice to cover beef well(approximately 3/4 of a 1 1/2 litre can). 6. Add diced onions, Worcestershire sauce, salt, pepper, garlic, and beef oxo if you're using it. 7. Simmer on low heat, stirring occasionally, for 3-4 hours. 8. Add potatoes, celery, carrots (sliced thin or they won't cook at the same pace as the other vegetables), water, and remaining tomato juice, stir. 9. Boil on medium heat, stirring frequently (to prevent bottom from burning), for about 30-40 minutes or until vegetables are soft and tender. 10. Taste the broth at this time to make sure it is the right flavour to you, if it seems over all bland then add a little more salt, pepper and garlic. 11. Remove 2-3 cups of liquid from the stew, making sure to not collect any vegetables, place in a 4 cup liquid measure. 12. Add enough flour (maybe 1/3 cup) to thicken removed liquid into a very thick clump free gravy. Use a whisk to get the clumps out, or a Braun wand mixer would be better. 13. Add the thick mixture to the stew, and stir well. 14. Cook another 2 or 3 minutes on medium low. 15. Remove from heat, serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
