1 1/2 to 2 lb. stew beef
3-5 russet potatoes (about 2 lb.)
about 3/4 lb. baby carrots
1/4 cup all-purpose flour
1 1/2 tsp. sea salt
1 1/2 tsp. pepper
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
3-4 tbsp. olive oil
Italian seasoning, to taste (about 1-2 tbsp.)
2 bay leaves
2 tsp. beef bullion dissolved in 2 cups warm water
2 cups warm water
1 (8 oz.) can tomato paste

Pour olive oil (enough to coat bottom) into a Dutch oven and place on burner on very low heat to start to warm up. Mix flour and 1/2 teaspoon of each of the sea salt, pepper, onion powder, and garlic powder together in large Ziploc style bag. Rinse beef in cold water and put in bag. Shake to coat beef. Remove beef and put in Dutch oven. Raise the temperature to med and brown the beef on all sides.

When beef is browned, pour the 2 cups of beef bouillon into the Dutch oven along with the 2 cups water. Scrape the bottom of the Dutch oven to get the bits off the bottom. Stir the remaining seasonings and the tomato paste into the Dutch oven. Mix well and set on simmer (1-2 on electric stove).

Clean, peel and cube your potatoes. Put potatoes and baby carrots into the stew. Mix well and add the 2 bay leaves. Simmer stew for 2 to 3 hours. Add more water as needed if it gets too thick.

Serve with biscuits and butter.

Refrigerate leftovers if there are any.

Submitted by: Daniel Wright - Gillett, WI