Boot Kicking Cowboy Stew

This is a hearty cold weather dish that will warm your bones and fill up your belly.

• Ready In: 2 hrs
• Serves: 6-8

Ingredients

• 4  tablespoons  oil
• 3⁄4 cup flour
• 2  teaspoons onion powder
• 1  tablespoon garlic powder
• 1  teaspoon salt
• 1  teaspoon pepper
• 2  lbs beef, chunk cubed
• 12  small onions, blanched and peeled
• 1  bay leaf
• 1  dried chipolte pepper
• 10 1⁄2 ounces  onion soup
• 3 (10 1/2ounce) cans beef broth
• 1  teaspoon  liquid smoke  seasoning
• 1  lb potato (yukon gold, cut into 2-inch chunks)
• 6  carrots, peeled, cut into 2 inch chunks
• 3  stalks celery
• 3  tablespoons flour
• 1  tablespoon cold water
•  salt, to taste
•  pepper, to taste

Directions

1. In a large pot heat oil over medium high heat. In a sealable plastic bag mix together the flour, onion powder, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated. Brown meat in hot oil, in batches about 1 minute per side. Remove meat and reduce heat to medium and add onions. Brown onions, about 3 min total, then remove from pan and set aside. Drain excess fat from pan.
2. Add browned meat, bay leaf, chipolte pepper, onion soup and beef broth to the pot. Stir and bring to a boil. Reduce heat to low, cover and simmer 1 hour, stirring occasionally. Add liquid smoke, potatoes, carrots, browned onions, and celery; cook for 30 minute (If you want a thicker stew about 30 minutes before the stew is done stir the flour and water together until smooth- add to pot) Season finished stew with salt and pepper to taste.