Comforting Beef Stew

This is so meaty and tasteful and it makes enough for 5-6 people. The leftovers are really good too. I got the basic recipe from a friend and made some of my own changes to suit my taste. Enjoy!!

• Ready In: 3 hrs 30 mins
• Serves: 5-6
• Yields: 1 lge. pot

Ingredients

• 2  tablespoons  vegetable oil
• 1  medium onion, chopped
• 2  garlic cloves, chopped
• 2  lbs stewing beef
• 1  tablespoon seasoning salt
• 1  teaspoon pepper
• 1 -2  cup flour
• 1 (10 1/2ounce) can  tomato soup
• 1 (10 1/2ounce) can  cream of mushroom soup
• 3  cups beef broth
• 2  cups  baby carrots
• 1 (10 ounce) package  frozen peas
• 8 -10  red potatoes, cut in half and unpeeled
• 1  cup  frozen small whole onions
• 1  teaspoon dried celery flakes
• 1  teaspoon parsley flakes

Directions

1. Saute onions in oil until transparent then add garlic (do not let garlic get brown or it will get bitter).
2. Remove the onion and garlic from the pot while cooking the meat then add it back into the meat.
3. Flour and season the meat and add it to the pot, a few pieces at a time to brown.
4. Add all meat back into the pot with the onion.
5. Add both cans of soup and the beef broth.
6. Cover and let cook for 2 hours on low stirring occasionally.
7. Add the vegetables, celery and parsley flakes and let cook another hour.
8. You may want to take the cover off and let thicken or add some cornstarch if the gravy is too thin.