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Hearty Beef Stew
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Recipe Created By: Robbie
Prep. Time: 3:00

1/2 cup all-purpose flour
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. seasoned salt
1/2 tsp. black pepper
2 lbs. beef chuck roast - cubed
1/4 cup vegetable oil
4 lrg. onions - minced
2 med. stalks celery - sliced
6 lrg. potatoes - peeled, diced
6 med. carrots - sliced
1 Tbls. parsley flakes
1/2 tsp. dried thyme
1/2 tsp. dried basil
4 cups beef broth
1 Tbls. Worcestershire sauce
1 Tbls. cornstarch mixed with 1 Tbls. cold water
2 cups frozen OR fresh peas

Ingredients at Firehouse Pantry

-In a plastic zipper bag, shake together flour, garlic salt, onion salt, seasoned salt, and black pepper.
-Shake meat cubes in mixture, a handful at a time, until well coated.
-In a large pot, heat half the oil over medium-high heat.
-Brown half the coated meat in hot oil, about 1 minute per side.
-Remove the browned meat from the pan and repeat with remaining oil and meat; remove all meat from pot and set aside.
-Sauté onions and celery in pot until soft, then remove from pot and set aside.
-Drain excess oil/fat from pot.
-Add potatoes, carrots, parsley, thyme, basil, beef broth, and Worcestershire sauce to pot and bring to a boil.
-Add browned meat, onions, and celery to pot, reduce heat to low, and simmer, covered, for 1 1/2 hours, stirring occasionally.
-Slowly stir peas and cornstarch/flour mixture into stew and simmer until thickened and peas are cooked.

Make It A Meal: Serve with Bread like The Outback's®

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