Slow-Cooked Beef Vegetable Stew

Slow-Cooked Beef Stew

2 T Vegetable Oil

3 lbs of Beef Chuck Roast-cut in 1" cubes

1 Large White Onion-diced 1/4" x 1/4"

1 T Kosker salt

1/2 T black pepper

2 T AP flour

1 pkg Lipton's onion soup mix

3 large cans of Hunts diced tomatoes

1 large box Kitchen Basics Beef Stock

1 Large Bag small peeled Carrots

3lbs Yukon Gold Potatoes, washed large dice 1/2" x1/2"

12 oz bag frozen baby butter beans

12 oz white corn kernels

Preheat large heavy bottom stock pot or dutch oven to medium heat. add oil then add chuck roast and diced onions to the pot and season evenly with salt and pepper. Cook 10-15 minutes, tossing in the oil, browning all sides and browning the onions. Once browned, add flour to the oil and stir well. Once oil is slightly cooked add onion soup mix, then immediately follow with beef stock and Diced Tomatoes with the juice and simmer for an hour or until beef is tender, stirring occasionally.

Add the remaining ingredients and simmer for another hour of until potatoes are tender. Beef Stew gets better overnight after the flavors meld

Serve with Cornbread