Smoke Detector Stew

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…and this is a real recipe

Stew

• 1 lb stew beef – cubed
• 1 package stew vegetables (mine were frozen, store brand. Onions, carrots, potatoes, celery)
• 1 container beef broth- mine was 1 pint size
• 1 cup V8 type juice
• 1/3 cup flour
• water as needed. salt. pepper. oil to brown meat.

Put beef in large pot, add oil, and brown.

Let cool slightly, then add 4 cups water, the beef stock or broth, and the juice. Put heat at medium and let it cook for at least 2 hours, checking fluid levels. Meat should always be covered.

Add vegetables. If they were frozen, give it another hour. If they are not frozen, the carrots will tell you when they are done- they should not be crisp in the center. Make sure there is enough broth in there to cover the veggies- if not, add some more water.

When the vegetables are done, you can serve this as soup just the way it is, salting to taste. To thicken it for stew, remove 2 cups of the broth (by this time this will be about half of the broth because it cooks down) and place in a smaller saucepan. in a measuring cup, add 1/3 cup of flour to 1 cup of water- mix as well as you can. Whisk the flour mixture into the saucepan broth, and when it is mixed in bring it to just below a boil. It should start getting thicker. Slowly pour the thickened saucepan liquid into the large pot and mix. Cool on medium low for another half hour, then salt to taste and serve.

If you are crockpotting this: you can add the flour/water mixture directly to the pot when the vegetables are done. Make sure the lumps are really mixed out, and slowly pour in a little at a time, stirring as you go. Let it cook for 20 minutes after to make sure the flour cooks and thickens it up.

My mother had an alternate recipe that she used: Open 4 cans of Chunky Beef Stew. Pour into a pot and heat; spread flour on the counter to make it look homemade.

Nice with crusty bread.

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