Beef vegetable stew

Once you have the basic stew recipe, it's easy to substitute with different vegetables, meats and stocks!

• 3lbs chuck roast or stew meat or hamburger
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp flour
• 2 tbsp butter
• 1 tbsp oil
• 0.5 onion
• 2 cloves garlic
• 2 medium carrots
• 2 medium potatoes
• 1 cup corn
• 4 cups beef broth (or beef cube equivalent)
• 0.25 cup tomato paste
• 1 bay leaf
• 1 tsp thyme
• 1tbsp Worcestershire sauce
• 1 cup green beans
• 1 cup frozen green peas

Preheat oven to 325F. Add salt and pepper to flour. Coat meat in flour and then brown in high heat skillet with oil and butter. Set meat aside. Sauté onions, garlic and carrots. Add meat, onions, garlic, carrots, potatoes, beef broth and seasonings to large roaster and place in oven for 2.5 hours. Add in green beans and peas and place back in oven for 30 minutes. Take out the bay leaf and serve.

Substitute or add in kale, celery, sweet potatoes, cabbage, mushrooms, turnips and parsnips to stew.