The Best Ever Beef Stew

by Kristin Riedel
from the Family Fun magazine

Ok, it might not be the best but it's my favorite by far.

1 1/2 pound stew beef, cut into bite-size pieces
1/4 cup plus 3 TBS flour
4 TBS vegetable oil (or olive oil )
1 large onion, coarsely chopped
1 rib celery, thinly sliced
2 to 3 cloves garlic, minced
3 cups low sodium beef broth (we use regular)
1 cup tomato juice or vegetable juice
3/4 tsp salt, plus more to taste
2 bay leaves
2 large all-purpose potatoes
2 carrots, peeled and sliced into thin rounds (or canned)
2 cups fresh green beans (or canned)
1 tsp dried thyme
1 tsp dried oregano
Black pepper to taste
1 TBS Worcestershire sauce
1 TBS light brown sugar

• Warm up a large stew pot over medium heat for several min. Combine the beef and 1/4 cup flour in a gallon size plastic or paper bag. Shake well to coat the meat.
• Add 2 TBS of oil to the pot. Spread the oil in the pan. Add half of the meat, shaking off any excess flour, and brown it for 3-4 min. stirring occasionally. Transfer toe browned meat to a heatproof dish. Then add the remaining 2 TBS of oil and brown the remaining meat.
• Stir the onion, celery, garlic, and first batch of meat back into the pan. Saute the mixture for 3 min., stirring often, until the onion wilts.
• Stir in the broth, tomato juice, 3/4 tsp salt, and bay leaves. Increase the heat, bringing the liquid to a simmer. Then reduce the heat to low. Cover the pot and gently simmer the stew for 1 hour, stirring several times as it cooks.
• Stir in the remaining ingredients, except the reserved 3 TBS of flour. Bring the stew to an active simmer, then reduce the heat to low. Cover and simmer gently for 45 min. more, until the vegetables are tender.
• To thicken the stew, spoon a ladleful of broth into a small mixing bowl. Whisk in the reserved 3 TBS of flour. Then stir the mixture into the stew and simmer for 10 min. more.