Bottom Round Beef Stew Prep Time: 30 minutes Cook Time: 40 minutes Servings: 4 Ingredients - 1 pound beef bottom round - 2 tablespoons flour - 2 tablespoons oil, more as needed - 1 large onion, chopped - 2 cloves garlic, or more if preferred, sliced thinly (optional) - 2 cups stock, wine, water, or a mixture - 4 carrots - 4 potatoes - 1 tablespoon chopped fresh herbs, or a handful of herb sprigs; oregano,savory,rosemary, etc. - 1 tablespoon cornstarch, if needed - salt and pepper    Bottom round, a lean, economical cut of beef, makes a fine stew when cooked at low heat. Carrots, onions and potatoes are traditional stew vegetables, but add others as you wish.   Directions Cut meat into small cubes, about 1". Mix 1 teaspoon salt, 1/2 teaspoon pepper and 2	1

	tablespoons flour in a plastic or paper bag. Add the meat cubes, a handful at a time, and shake to coat. Heat oil in a heavy skillet or Dutch oven and brown the meat over medium heat. Don't crowd the meat - brown in batches, if necessary, using more oil if needed. Add onion and garlic, if using, and cook until the onion begins to soften, about 5 minutes. Add liquid, herbs, carrots and potatoes. Cover, adjust heat to maintain a simmer (don't boil! ) and cook until meat is done and vegetables are very tender, 30 to 40 minutes. If using sprigs of herbs, remove before serving. If broth seems too thin, mash several potato chunks from the stew into the broth or thicken with cornstarch: mix 1 tablespoon cornstarch and 2 tablespoon water to a smooth paste, stir into the broth, and boil, stirring constantly, until thickened, 2 to 3 minutes. Taste for seasoning and add salt and pepper as needed.	2