Beef Veal: Beef Stew 35 by Recipe Cottage

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	Beef Stew 35

		Beef Stew 1 1/2 pounds beef chuck, cut in 1" cubes flour for dredging 4 Tbsp oil 4 cups water fresh mushrooms (optional) 1/2 onion minced 2 and 1/2 onions cubed 1 carrot minced 4 carrots, cut in big chunks 1 stalk celery minced 2 stalks celery cut in big chunks 4 or 5 medium red potatoes, whole 10 oz frozen or fresh peas salt to taste Dredge the meat in flour and fry in the oil in a heavy nonstick skillet until it is really brown. Add more flour to take up any oil and brown the flour. Transfer to a heavy stockpot or Dutch oven and add 4 cups water and the minced vegetables. Bring to a boil and simmer at least 4 hours, stirring occasionally and adding more water if necessary. Add the chunk carrots, mushrooms and celery and simmer for another 1/2 hour. Add the onions and potatoes and cook until the potatoes are done. If the gravy is not thick enough, mix flour and water with a wire whip and add slowly, stirring constantly with the heat turned up until desired thickness. Add the frozen or fresh peas and cook one minute. Serve with bread.