Beef Stew Cheat

Beef stew made on stove-top in a heavy bottomed pot as you will be 'frying' the beef stew meat in it and then adding the rest of the ingredients for your stew. SERVES 6 (1-cup servings) 1 pounds beef stew meat, cut into 1 - 1 1/2 inch cubes 1/3 cup all-purpose flour 1 teaspoon garlic salt 1 teaspoon black pepper 2 tablespoons oil 2 tablespoons unsalted butter 1 small onion, diced 16 ounces (2 cups) beef stock 2 teaspoons Worcestershire sauce 1 teaspoons salt 2 cups chopped red potatoes, bite size pieces (about 1/2") 2 cups chopped baby carrots, bite size pieces Combine flour, garlic, pepper and 1 teaspoon salt in a large 1-gallon resealable bag. Seal and shake to combine. Add raw beef and shake until well coated. Warm oil and butter in a heavy bottom pot, over medium heat, once you can feel warmth when holding your hand 6 inches from the pot. Remove beef from flour and shake gently to remove loose flour. Place coated beef in pan, one piece at a time, brown on all sides. Do not crowd the pan, only add about 1/2 of the beef at a time. Once all beef is browned, add diced onions. Cook until translucent. Add beef stock, Worcestershire and 1 teaspoon salt. Stir to combine. Cover and bring to a boil. Once boiling, reduce to a simmer. Add potatoes and carrots. Allow stew to simmer 40 minutes or until vegetables are fork tender. NOTES ** 2 teaspoons of beef base or bouillon and 2 cups of water can be substituted for the beef stock. You can also shorten your cooking time by substituting 2 cans sliced potatoes and 1 can sliced carrots; Each well drained. Adapted Recipe and Image Credit: TheSlowItalian Thanks For Visiting