| | Directions | | Place beef and flour in a plastic bag. Seal and shake vigorously to coat beef. Pour oil into large Dutch oven over medium high heat until hot. Put beef into hot oil and cook until browned, stirring occasionally. Add beef broth and bring to a boil. Cover, reduce heat, and simmer 2 hours. Add remaining ingredients to beef; cover and simmer 30 minutes or until vegetables are tender. |
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| Ingredients | | - |  | 1 1/2 pounds Stew Beef (Cut Into Smaller Pieces) |
| - | | 1/4 cup all purpose flour |
| - | | 2 tablespoons olive oil |
| - | | 3 cans Beef Broth (Can Also Use Beef Bouillon) (14.5 ounce Cans) |
| - | | 1 onion, chopped |
| - | | 4 cups Cubed Red Potatoes |
| - | | 1 cup Sliced Carrots (2 Medium) |
| - | | 1 cup frozen corn |
| - | | 1/2 cup chopped celery |
| - | | 1 teaspoon Salt |
| - | | 1 teaspoon pepper |
| - | | 1/2 teaspoon dried parsley flakes |
| - | | 1/2 teaspoon dried rosemary leaves |
| - | | 1/2 teaspoon dried thyme |
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