This hearty beef stew is a wonderful dish on a cold winter day. The spices and bay leaves give it a robust flavor you will love. Serve it with some cornbread for a meal.
2 pounds stew meat or a small chuck roast cut into pieces
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 cup oil (I use Canola)
2 tablespoons butter or margarine
1 medium onion, chopped
3 cups water
1/2 bag Kroger baby carrots or 3 to 4 carrots cut into slices
1 cup celery, chopped
4 or 5 potatoes, peeled and cut into bite sized pieces
1 bag frozen peas or 1 can peas, drained
2 bay leaves
1/4 teaspoon ground cloves
1/2 teaspoon thyme
In a bowl combine all-purpose flour, salt, pepper and garlic powder. Dredge meat in flour and save any flour leftover. Heat butter and oil in a dutch oven, large skillet or pot. Brown meat along with onion in oil and butter. Add the water and all the remaining ingredients except the leftover flour. Cover and simmer until carrots and potatoes are done about 45 minutes to an hour. If you want the gravy to be thicker, take out some of the gravy into a bowl and whisk some of the leftover flour into the gravy until it is smooth. Add back to your stew. Continue this method until gravy reaches consistency you like. Enjoy!
This stew is good served with my Quick Peppery Cheese Bread, too!