Beef Stew

From Volume II: Cooking with Mickey

2lbs stew meat cubed
4 tblsp. oil
4 tblsp flour
1 onion, diced
1/2 cup of carrots, chopped
1/2 cup celery, chopped
3 tblsp. tomato paste
4 beef bullion cubes
2 cups water
3 cups brown gravy
1 tsp. paprika
1 bay leaf
1 tsp. garlic, granulated
Salt & Pepper to taste
1 cup of frozen peas

Dust stew meat in flour. Heat oil in a stew pot and sear the meat on high heat until meat is browned. Add vegetables and water and simmer 15 minutes. Add remaining ingredients, (except peas). Mix well and simmer on low until meat is tender and vegetables are cooked. Remove bay leaf and adjust seasoning if necessary. 20 minutes before serving, add the peas.

The meal is delicious served with Baking Powder Biscuits, (see recipe on above). This can also be done in a crock pot; in which case I skip the searing part and just throw the meat in raw and add all the ingedients, (except the peas), immediately. Then I let it slow cook for 6 or 7 hours before serving. An good addition is a can of stewed tomatoes... but you may want to adjust the amount of water for the addition.

Enjoy :)