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1
In a large bowl, add the thawed cubed beef and 2 tablespoons of plain flour.
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2
Mix until all of the beef is coated.
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3
In large stock pot add enough olive oil to coat the bottom of the pot.
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4
On medium heat, add the flour-coated beef and brown on all sides.
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5
In a small pan cook diced onions until soft and translucent.
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6
They could be added directly to the pot, but I prefer to fully cook them before adding to the pot.
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7
Add onions to the pot of beef and stir.
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8
In the bowl used to coat beef, add 2 cups of hot water to dissolve any remaining flour.
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9
Add 2 tablespoons of flour and whisk until dissolved.
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10
Add this mixture to the pot and stir.
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11
Put 6 quarts of hot water into the pot and add the 4 beef bouillon cubes.
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12
They'll dissolve with time.
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13
Add frozen vegetables and cubed potatoes to the pot.
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14
Season with dashes of worcestershire sauce and heavily salt and pepper.
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15
If the stew needs thickened, add flour and hot water to a bowl, whisk, and add the mixtute to the stew until desired thickness.
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16
Do not add flour directly to the stew as it does not dissolve.
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17
You'll be picking out lumps!
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18
Simmer on low/medium heat for about 45 minutes or until potatoes are cooked through.
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19
Continue to season to taste.
