Beef Stew

2-3 pounds stew meat

1 cup peeled, coarsely chopped onion

3 large cloves garlic, minced

3 Tbsp. flour

salt & pepper to taste

1 cup water

2 cups beef stock (I use 2 cups water and add 2 tsp. bouillion)

1 1/2-2 Tbsp. tomato paste

1 bay leaf

2 sprigs fresh thyme (or 1/2 tsp. dried thyme)

2 sprigs fresh parsley

1 Tbsp. minced fresh rosemary (or 1/2 tsp. dried rosemary)

2-4 potatoes (add more water if you use a lot of potatoes)

2-4 carrots peeled and sliced 1/4-inch thick

2 ribs celery sliced 1/4-inch thick

2 Tbsp.-1/4 cup Homemade Gourmet Grandma's Sunday Roast (optional, can be ordered through link at right--it's awesome in this stew)

Brown stew meat, onion, and garlic in olive oil in stock pot over medium-high heat. After meat is browned, stir in flour, salt, and pepper. Add water and beef stock. Cook and stir until the liquid is bubbly and thickened. Then, add remaining ingredients and stir. At this point, you can continue to simmer the stew on the stove or transfer it to a crock pot. Cook until the veggies and meat are tender (an hour or two on the stove, 6-8 hours on low in crock pot or 3-5 hours on high). If using dried seasonings, add them at the end for most intense flavor.