Cookbook:Beef Stew II

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• 60 g (2 oz) flour
• Salt to taste
• Pepper to taste
• Garlic powder to taste
• 50 ml (3 Tablespoons) olive oil
• 1 medium onion, peeled and chopped
• 500 g (1 lb) beef suitable for soup/stew, cut into cubes and trimmed of fat and gristle
• 1 L (1 qt) beef broth
• 200–250 g (approx. ½ lb) potatoes, diced
• 100–125 g (approx. ¼ lb) frozen carrots, sliced
• 100–125 g (approx. ¼ lb) frozen mushrooms, sliced
• 1 can (400 g / 14 oz) diced tomatoes
• Marjoram to taste
• 1 large or 2 small bay leaves

1. Mix the flour, salt, pepper, and garlic powder together in a small bowl.
2. Heat a large saucepan on the stovetop, then add olive oil and chopped onion.
3. Dredge the beef cubes in the flour mixture and drop them into the saucepan; reserve the remaining flour mixture. Brown the beef on all sides.
4. Pour in the broth and add the remaining flour mixture, the potatoes, carrots, mushrooms, tomatoes, marjoram and bay leaf/leaves.
5. Once it has come to a boil, reduce the heat to the lowest setting, cover, and simmer for an hour or more, until the beef and potatoes are tender.

• Cookbook:Beef Stew