Classic Beef Stew

2-3 lbs beef chuck shoulder or blade steak

1 tsp salt

1 tsp freshly ground black pepper

2 tbsp vegetable oil

1 onion (I like to use 2-3 medium sized onions), peeled

2 cups reduced sodium beef broth

5 medium potatoes, peeled

5 carrots, peeled

Cut beef into two inch cubes, remove any excess fat. Sprinkle

with salt and pepper. Heat oil in a heavy pan over high heat. Add

beef cubes, but do not crowd. Brown the beef well, turning as

necessary, an turning the heat down if the residue on the bottom of

the pan appears to be burning. Remove browned meat to a plate.

Add onions, that have been sliced into 1/4 inch slices. Stir up any brown

residue at the bottom of the pan. Lower heat to medium, and cook onion

about 10 minutes, stirring occasionally, or until limp and well browned.

Heat oven to 300 degrees. Return meat to pan with any residual juice. Add

beef broth, bring to a boil, reduce heat and cover. Place the meat in the oven

for two hours. Add peeled and quartered potatoes, and chunked carrots, to the

pan. Stir and cook for an additional 20 minutes. Serves in bowls with a loaf or

French or Italian bread. Serves 6

Mix again before servings. Delicious served with apples and other fruits

Note: reduce the sugar in this recipe by substituting Splenda brand brown sugar substitute.

You can also reduce the fat by using a low or no fat cream cheese.