Ingredients:

21/2 lbs.lean beef chuck, cut into 3/4-inch

   cubes
1/3 c. all-purpose fl our

1/4 chopped onion

1 T. + 1 1/2 tsp. salt

1 1/2 tsp. pepper

2 T. vegetable oil
4 c. peeled carrots, cut into-inch pieces
16 sm. new potatoes, peeled
12 sm. white boiler onions peeled
3/4 c. all-purpose fl our
1/2 c. water

1 T. browning and seasoning sauce

Directions:
In large bowl, sprinkle meat with fl our and toss to coat evenly. Heat oil in large sauce-pan or Dutch oven over medium-low heat. Add meat and cook, stirring 2 or 3 times, 15 minutes or until beef begins to brown. Add broth and bring to boil. Reduce heat, cover, and simmer 20 minutes. Add carrots and continue simmering 5 minutes. Add potatoes and continue simmering 10 minutes. Add onions and continue simmering 10 minutes. In small bowl, whisk together fl our and water until fl our is completely dissolved and mixture is smooth. Gradually add to stew, stirring constantly. Continue cooking uncovered 5 minutes or until meat is tender. Stir in browning sauce. Makes 8 servings.