The Baker Sisters

Ingredients

• 1 lb stew meat
• 1 large onion
• ¾ cup flour
• 1 tablespoon black pepper
• 1 teaspoon salt
• 5 large carrots, peeled and chopped into 1 inch pieces
• 3 russet potatoes, peeled and chopped into 1 inch pieces
• 4 celery stalks, chopped into 1 inch pieces
• Water
• 1 tablespoon garlic powder
• 1 bay leaf
• 3 sprigs fresh thyme
• 1 chopped tomato

Slurry Ingredients

• 3 tablespoons cornstarch
• ½ cup water

Directions

1. Place flour in a medium sized bowl.
2. Sprinkle salt and pepper over stew meat and dredge in flour.
3. In large stock pot, cover bottom with oil and sear beef, 2 minutes on each side.
4. Add chopped onion and sauté until soft.
5. Add water to pot until beef is just covered.
6. Let meat stew for 2-3 hours over low to medium heat or until fork tender.
7. Mix cornstarch to water in a separate bowl and add slurry slowly to sauce until thickened.
8. Then, add vegetables and cook until tender, about an hour.
9. Salt and pepper heavily to taste.

Crock Pot Method

1. Add everything but potatoes, carrots and celery to pot and cook on low for 6-8 hours.
2. Add vegetables and cook until tender, about 1 additional hour.
3. Mix in slurry until desired thickness, salt and pepper to taste.