Beef Stew

1. 1

   Coat beef cubes with flour.

2. 2

   In Dutch oven, brown meat in hot oil.

3. 3

   Add the 4 cups water, tomato sauce, chopped onion, garlic salt, bay leaf, salt and pepper.

4. 4

   Bring to boiling.

5. 5

   Reduce heat; cover and simmer 1 1/2 to 2 hours or until meat is tender.

6. 6

   Add potatoes, carrots, and quartered onions; cover and simmer 50 to 60 minutes or until vegetables are tender.

7. 7

   Combine cold water and cornstarch; stir into meat mixture.

8. 8

   Cook and stir until mixture thickens, about 5 minutes.

9. 9

   Remove bay leaf.

No additional tips available.