I had to blog about this one. For me. I make it once a month or so and every single time, I have to call my mother. I can never remember how long to simmer the stew, or how many potatoes to use. Meals without a recipe are really my favorite to prepare. But since I love it so much and want to share it with you, I am going to attempt to write it down.
2 T olive oil
1 lb stew meat
1 medium onion
2 - 3 beef boullion cubes
6 - 8 c water
3 - 4 medium potatoes, cubed
1 - 2, carrots sliced or cubed
2 bay leaves
salt & pepper to taste
Cut beef into bite-sized pieces. Season liberally with seasoned salt (I love the Tastefully Simple variety, but Lawrys will do just fine!).
In large stock pot, heat olive oil. Add stew meat to pot. Once browned, add the onions and allow it them to cook for another five minutes or so. The longer you brown your meat, the darker your stew will be. I suggest browing it until its almost burned.
Once onions and meat are browned to your satisfaction, add six - eight cups of water to your stockpot (about half full). Bring to a boil and add beef boullion cubes and bay leaves. Cover, reduce heat, and continue to simmer for an hour and 15 minutes. Check the pot periodically to make sure its not reduced greatly. Feel free to add more water if it is.
After it simmers, add carrots and potatoes and cook for another 30 minutes, or until vegetables are tender. Mix the flour with half a cup of water (I shake it in a closed Tupperware), and add to the stew, to thicken. Stir until its to your desired consistency. You can always add more flour/water mixture if its too thin.
Season with salt and pepper to taste. Remember to remove bay leaves before serving.
I recommend serving with homemade flat bread!