Ingredients:

3 slices bacon
1 lb. lean stew beef
1 (16 oz.) can diced tomatoes
2 C. beef broth or bouillon
1 C. water
2 celery ribs sliced
2 medium onions, chopped
2 garlic cloves, minced
2 Tbsp. Worcestershire sauce
1 tsp. chili powder
1 Tbsp. flour
Salt and pepper to taste
4 medium carrots, sliced thick
4 small potatoes, cubed

Directions:

Fry bacon in stew pot. Remove bacon and drain on paper towel. Add stew meat to pot and sear. Lower heat and add tomatoes, beef broth, water, celery, onion, garlic, Worcestershire sauce, and chili powder. Simmer for 2 hours or until beef is tender. Remove 1/3 C. broth from stew and cool. Mix with flour. Stir until smooth. Add flour mixture to stew to thicken. Add salt, pepper, carrots, and potatoes. Cook 30 minutes or until carrots and potatoes are done. Crumble cooled bacon and add to pot. Good served with cornbread and green salad.

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