Uncle Larry's Beef Stew

Ingredients

2 pounds of cubed beef (chuck roast)

2 medium onions (diced)

2 level tablespoons Tony Chachere’s seasoning

1 level teaspoon of granulated garlic

2 tablespoons beef bouillon (flavored granules or powder)

½ cup of Gold Medal Wondra flour

one (10.5 oz) can of cream of mushroom soup

one (10.5 oz) can of cream of celery soup

two (4 oz) cans of sliced mushrooms or button mushrooms

2 celery ribs (sliced/chopped)

½ gallon of water

¼ cup of Kitchen Bouquet

1 pound of carrots (sliced)

3 medium red potatoes (cubed)

1 large bell pepper (diced in large cubes)

1 heaping tablespoon of parsley flakes

Ingredients

1. Add cubed beef, onions, Tony’s seasoning, granulated garlic and beef bouillon to a 1 gallon pot and place pot on burner on medium heat. Cook down beef for about 10 minutes, stirring often.
2. When the beef is browned and juices are extracted, add the flour and stir constantly for about 3 minutes.
3. Add the mushroom soup, celery soup, mushrooms (juice included) and the celery. Stir well to blend.
4. Add the water and turn heat to high. Bring your soup to a boil and add the Kitchen Bouquet.
5. Now, reduce heat to low to simmer. You will continue to cook down until the cubed beef becomes tender. (This step may take an hour or more. And this is an important step, “Getting the cubed beef tender.”
6. When you feel that your cubed beef is becoming tender, add the carrots and continue simmering for about 10 minutes.
7. Now add the cubed potatoes and parsley flakes. Simmer for another 10 minutes or until the potatoes are tender.