Beef stew
Large packet of stew meat. Season well with salt, freshly ground black pepper and garlic powder. Brown in your Dutch oven in olive oil. Add a large chopped onion (size of pieces to your preference). Let onion cook a bit. Stir up mixture. Add 5-6 russet potatoes, cubed to the size you prefer. One can of sliced carrots, drained. (Celery is great in this stew, but I didn’t have any). Stir mixture and pour brown gravy over all ingredients. Dutch oven into a warm oven 275° for 2 to 2-1/2 hours. The meat will fall apart. We had crescent rolls, but biscuits are a great option for bread too. Enjoy.
