1 Tbsp. vegetable oil
1 cup chopped onion
1 clove garlic, mashed
2 Tbsp. vegetable oil
2 1/2 lbs. chuck or round, cut in 2-in. cubes
1 can (10 1/2 oz) condensed beef broth
2 cups water
1 Bay Leaf
1 1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. Worcestershire sauce
6 carrots, pared, cut in 2-in. pieces
2 large onions, chopped
1 cup celery
1 Tbsp. flour
1/4 cup water
Heat 1 Tbsp. oil in large kettle or dutch oven. Saute' onion and garlic till soft; remove; reserve. Heat 2 Tbsp. oil in kettle; brown meant well on all sides. Add onion, garlic, broth, 2 cups water, bay leaf, salt, pepper and Worcestershire. Bring to boiling; lower heat; simmer
1 1/2 to 1 3/4 hours or until meat is almost tender. Add carrots, onions, and celery; simmer 30-35 minutes longer or until vegetables and meat are tender. Remove bay leaf. Thicken broth with 1 Tbsp of flower mixed to a smooth paste with 1/4 cup water.
Makes 6-8 servings