Michael's Five Pound Stew
4 tbsp oil
1/2 cup flour
1 1/2 tbsp garlic powder
1 1/2 tsp salt
1 tsp pepper
2 tbsp sugar
5 lbs sirloin steak, cubed
5 lbs potatoes, cubed (not too small!)
1 lb carrots, cut or mini
1 lb celery
1 lb peas
1 medium white onion
3 cans beef broth
a bit more flour for thickening
1 tsp rosemary
1 tsp thyme
1 tsp sage
0. Cube the meat and potatoes; chop up the onion, celery, and carrots.
1. Mix the flour, garlic powder, salt, pepper, and sugar together in a bowl, and then roll the chunks of meat around until they're all covered.
2. Put the oil in your (large) pot and boil it. Dump the meat in and brown it all for a few minutes; be careful to continue stirring to prevent burns. Dump in the onions after a little bit to fry them.
3. Lower heat. Pour in beef broth, carrots, and peas. Add rosemary, thyme, and sage, if desired. Bring to boil, then reduce heat and cover. Allow it all to simmer for 90 minutes.
4. Add potatoes and celery. Carrots and peas can be delayed to this step, if desired. Personally, I like my celery and potatoes firmer than my carrots and peas. Add a little more flour (3 tbsp or so) for thicker stew. Make sure you stir it in so you don't get lumps! Simmer for another 30 minutes or so.
5. Enjoy tasty stew. Serves one. (Or maybe a dozen.)