Beef Stew

01Method

1. 1

   In a large stockpot, heat the oil over medium-high heat and brown the stew meat on all sides. Add the onion and dust with flour, stirring well to coat everything evenly.

2. 2

   Pour in enough water to cover the ingredients — use about half the pot for a thick stew, or nearly full for a thinner broth. Simmer over medium heat for 1½ hours, replenishing water as it evaporates, until the meat is tender.

3. 3

   Add the potatoes, carrots, and mushroom soup to the pot. Continue cooking for 30 to 45 minutes until the vegetables are soft.

4. 4

   In a small bowl, whisk together the cornstarch and cold water until smooth, then stir the mixture into the stew. Simmer until thickened; repeat with additional cornstarch mixture if needed. Adjust seasoning with salt and pepper before serving.