JULES' POOH STEW (AKA BEEF STEW)
- Cooking Time: 1 1/2 hours
- Servings: 6 Large Bowls
- Preparation Time: 15-20 minutes
- 2 lbs stew meat
- 3 med onions, chopped thinly
- 8 med potatoes, diced a bit large
- 1 small bag baby carrots, cut in half
- 1 clutch celery, chopped thinly
- 1 C flour
- 5 Tbs veg oil
- Garlic to taste
- Salt and pepper to taste
- Onion powder to taste
- 2 pinches thyme
- 8 C water
- 10 beef boullion cubes
Put oil in large skillet on med heat.
Flour stew meat and salt and pepper as you brown on ALL sides.
In large stock/stew pot, add water, boullion, and a dash of chefs bouquet and bring to a boil.
Add meat, onions, carrots, celery, and spices to taste.
Boil 5 minutes, then reduce to a simmer and cover for an hour, stirring occasionally.
After an hour the meat should be tender.
Add potatoes and cook, covered, until they are soft and taking on color of broth.
If needed add enough water/cornstarch mixture to thicken (should not need much).
Allow to simmer, uncovered, another 10 minutes.
Serves 6 large bowls.