Angel's Old Fashioned Beef Stew

Recipe View In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. (2 minutes)

Recipe View In a resealable plastic bag, combine the 1/2 cup flour, garlic powder, salt, and pepper. Add the beef chuck in batches and shake to coat evenly. (5 minutes)

Recipe View Working in batches, brown the coated beef on all sides in the hot oil, about 1-2 minutes per side. Remove the browned beef from the pot and set aside. (10-15 minutes)

Recipe View Reduce the heat to medium and add the peeled boiling onions to the pot. Brown the onions on all sides, about 2-3 minutes per side. Remove the onions from the pot and set aside with the beef. (8 minutes)

Recipe View Drain any excess fat from the pot, leaving a tablespoon or two. Add the diced potatoes, sliced carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are slightly softened, about 5-7 minutes. (7 minutes)

Recipe View Return the browned beef and onions to the pot. Pour in the beef broth, ensuring the meat and vegetables are mostly submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 2 hours, stirring occasionally to prevent sticking. (2 hours)

Recipe View In a small bowl, whisk together the 3 tablespoons of flour and cold water until smooth. This creates a slurry to thicken the stew. (2 minutes)

Recipe View About 30 minutes before the stew is done, slowly stir the flour slurry into the stew. Increase the heat slightly to bring the stew back to a gentle simmer and continue to cook, uncovered, for the remaining 30 minutes, or until the stew has thickened to your desired consistency. (30 minutes)