- 2 lbs grass-fed beef stew meat
- one sweet onion, chopped
- 3 cloves garlic, minced
- 1 or 2 carrots, chopped
- 2 potatoes, diced
- 1 can green beans
- 1 can diced tomatoes
- seasoned flour
- 1 cup milk
- 2 cups beef broth
- tabasco, and salt and pepper to taste
Cut the stew meat into small bite-size pieces, then toss in seasoned flour, enough to coat each piece.
Drizzle a few tablespoons sunflower oil in a large soup pot over med-high heat. Set each piece of meat into the oil when it is hot enough to sizzle, and brown nicely on all sides. Since you don’t want the meat to touch, it will take a while, and several batches may be involved.
When the meat is done, remove it from the pot, and toss in the remaining seasoned flour (probably just a quarter cup or less). Slowly pour in the cup of milk and stir to make a little gravy, scraping the bottom of the pot, to get all the leftovers from the meat frying time. This is the flavor base of your stew!
Now add the onion, garlic, carrots, potatoes, and meat to the gravy, and stir in 2 cups of beef broth until it is all smooth. Add the green beans and diced tomatoes as well, and season as you like. Tabasco sauce is a nice addition, as well as a bay leaf, and a few whole allspice. Let simmer about 1 hour.