Ingredients
2 tbsp all-purpose flour
1/8 tsp pepper
1 lb beef for stew cut into 1-inch cubes
1 tbsp vegetable oil
1 can condensed beef broth
1/2 cup water
1/2 tsp dried thyme leaves, crushed
1 bay leaf
3 medium carrots, cut into 1-inch pieces
2 medium potatoes, cut into quarters
Preparation
Mix flour and pepper. Coat beef with flour mixture. In Dutch oven over medium-high heat, heat oil. Add beef and cook until browned, stirring often. Set beef aside, pour off fat. Add broth, water, thyme, and bay leaf. Heat to a boil. Return beef to pan. Reduce heat to low. Cover and cook 1 1/2 hours. Add carrots and potatoes. Cover and cook 30 minutes more or until beef is fork-tender, stirring occasionally. Discard bay leaf.
