Ingredients

1  1/2 lbs         Beef Stew Meat
1  tsp                Salt
1  tsp                Black Pepper
1  TB                 Flour
2  TB                 Vegetable Oil
1 EA                  Medium Onion, Chopped
3 Cups             Water
5  EA                Beef Bouillon Cubes (or beef base for 5 cups of broth)
1/2 tsp            Dried Thyme
1 tsp                Dried Parsley Flakes
1 EA                 Bay Leaf, Dried
2 TB                 Tomato Ketchup
4  EA                Medium Potatoes chopped in 3/4" pieces
2  EA                Medium Carrots cut into 1/4" discs
3 EA                 Stalks Celery, Chopped

Heat oil in pot or Dutch Oven over medium high heat. Toss the stew meat in salt, pepper and flour until evenly coated, and add to the oil. Cook several minutes, turning often until meat is browned. Add onion and cook several more minutes until onions begin to soften.

Add water, and stir with wooden spoon, scraping the bottom of the pot to release the browned bits. Add the bouillon cubes, herbs, bay leaf and ketchup. Stir until well incorporated and cubes are dissolved. Bring to a boil, then reduce heat to medium-low and cover. Simmer for approx 1 hour stirring occasionally.

Add remaining vegetables and stir to combine. Cover and allow to simmer an additional 60-90 minutes or until the beef and veggies are tender. Taste and season with additional salt and black pepper to taste. Serves 3-4

Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team