1 cp chopped onion
1 clove garlic minced
2 tblspns bacon drippings or vegetable oil
2 lbs beef stew meat cut into 1/4″ cubes
1/2 cp flour
salt and pepper to taste
2 1/2 cps beef stock
1 tsp salt
1/2 tsp pepper
1 tblspn Worcestershire sauce
6 sm carrots, peeled
4 medium potatoes, peeled
1 tbsp flour
1/4 cup water
In a large pot or dutch oven, saute onions and garlic in bacon drippings or oil. Dredge beef cubes in flour ( we sift our flour with Tony Chachere’s seasoning ) and brown with onions and garlic.
Add stock, 1 tsp salt, 1/2 tsp pepper, and Worcestershire sauceand bring to a boil. Cover and simmer for one hour. Cut carrots into 1 -2 inch slices and cube potatoes. Add to beef mixture and simmer an additional 30 minutes or until vegetables are tender. Combine 1 tblsp flour with 1/4 cup water to make paste. Gradually stir into stew and cook until sauce is thickened.
4 – 6 servings

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