Yields: 3-4 servings
3/4-1 lb leftover steak or london broil, cut into bite size pieces (you can use up to 2lbs for a meatier stew)
1 cup carrots, chopped
1 cup sweet onion, chopped (about 1/2 large onion)
1 cup celery, chopped (about 2 large stalks)
2 potatoes, cut into 1 inch pieces (I used russet potatoes)
2 cloves garlic, minced
2 bay leaves
2 cups beef broth or stock
1 1/4 cup water
2 tbsp olive oil
2 tsp flour (to be mixed with 1/4 cup water)
salt and pepper
Chop all vegetables and set aside. Put olive oil in a large pot over med-high heat. Drop onions into pot and let them cook down until soft and somewhat translucent. Add garlic and let brown for a few minutes. Add the meat, carrots, celery, potatoes and bay leaves. Season with salt and pepper. Let cook for about 10 minutes. Add beef broth/stock and 1 cup of water. Bring up to a boil and then lower to med-low heat. Cover, and let simmer for 15 minutes. Add 2 tsp flour to 1/4 cup warm water and mix well. Pour into stew while stirring. This will help thicken the sauce. Simmer uncovered for 5 minutes or until sauce thickens to desired consistency. Season with salt and pepper to taste.
Serve in a bowl by itself or over rice or egg noodles.