Beef Stew

Beef Stew

2 Tbsp olive oil
2-3 Tbsp butter
2 lbs lean beef chuck or round, cut into 1-inch cubes
Garlic Salt & Pepper
About 1 cup all-purpose flour
1 large sweet onion, coarsely chopped
2 stalks celery, coarsely chopped
1 cup Marsala
1 packet McCormick's Beef Stew seasoning mix
32-oz carton low sodium beef broth
2-3 cups water
4 carrots, peeled and cut into bite-sized pieces
4 potatoes, peeled and cut into bite-sized pieces
1 cup frozen mixed vegetables


Heat the oil and 2 tbsp butter in a Dutch oven.  Season the beef cubes with garlic salt and pepper and then toss them in the flour to coat.  Brown in hot oil in batches (don't over crowd) and remove to a plate. 

After all the meat has been browned, saute the onion in the same pot (add remaining tablespoon of
 butter if necessary) for about 3 minutes.  Add the celery and continue cooking another 3 or 4 minutes, stirring to scrape up the browned bits in the bottom of the pan.  Stir in the Marsala and cook about 5 minutes.  Stir in beef stew seasoning mix, beef broth and water and bring to a boil.  Reduce heat and simmer about 1 hour, stirring occasionally.

Once the beef is nice and tender, add the carrots and cook about 10 minutes, then add the potatoes and cook another 10 minutes or so.  Add the mixed veggies and simmer until the potatoes and carrots are done.  Taste and season with salt and pepper if necessary.

Serve with biscuits.  Yum!