Ingredients:

1 1/2 to 2 pounds beef stew meat
flour
salt and pepper
1/2 teaspoon onion seasoning
1/4 teaspoon garlic seasoning
fat
3 cups water or meat stock
4 medium size potatoes
12 small or 6 medium onions
8 medium size carrots

Directions:

Dredge meat in flour seasoned with salt and pepper. melt fat in a heavy skillet, Dutch oven or saucepan, add the meat and brown on all sides over moderate heat. Add salt, pepper, onion and garlic seasonings to water and pour over the meat.

Cover the pan and simmer gently about 2 hours, adding vegetables during the last 45 minutes of cooking. Thicken juices with a thin flour and water paste and serve at once.

Variations:

1. Omit potatoes from stew mixtures and serve with rice, noodles, or dumplings. (For recipe on dumplings see our bread recipes)

2. Add green vegetables such as beans or peas, but cook separately, add to the stew mixture just before serving.

3. Omit any of the above vegetables and substitute others, as desired.