Stew

This best stew recipe comes from Angie Hendricks Martin!

Ingredients

• 1 ½ lbs. lean boneless round steak
• 1 can (14 oz.) can chopped stewed tomatoes
• 3 cups water
• 1 medium onion, sliced thin
• 1 clove garlic, minced
• 1 tsp salt
• ¼ tsp pepper
• 1 bay leaf
• 1 TB lemon juice
• 1 tsp Worcestershire sauce
• Carrots
• Potatoes
• Celery
• Corn
• ¼ cup flour

Directions

1. Trim fat off steak and cut into 1-inch cubes.
2. Coat large pot with nonstick cooking spray and brown meat in pot over low heat.
3. Add tomatoes w/ liquid, water, onions, garlic, salt, pepper, bay leaf, lemon juice, Worcestershire sauce, and celery.
4. Heat just to simmering point, reduce heat, cover and simmer for 2 hours, stirring occasionally to prevent meat from sticking to bottom.
5. Add carrots, potatoes, corn and cook covered an additional 30-35 minutes until meat and vegies are tender.
6. Blend ½ cup water w/ flour until smooth. Pour gradually into stew and cook, stirring, until thickened – about 5 minutes.
7. Remove and discard bay leaf.