Hamburger Stew

This is one of my favorites. It's easy to make & tastes SOOOOOOO good!!! Use an 80/20 or 85/15 ground beef for best flavor. Feel free to add any other veggies, but this is the way we like it!!!

• Ready In: 1 hr
• Serves: 4-6
• Yields: 1 pan

Ingredients

• 1  lb ground beef
• 1⁄2 teaspoon seasoning salt (I prefer Lawry's)
• 1⁄4 teaspoon black pepper (I use Lawry's Seasoned Pepper)
• 1 (14 1/2ounce) can beef broth (undiluted)
• 1 1⁄2 tablespoons flour
• 2 -3  potatoes, cooked & cubed
• 3  medium carrots, cooked & sliced
• 1  small onion, sliced
• 2 -3  tablespoons celery, chopped fine (optional)

Directions

1. Boil the potatoes & carrots in enough lightly salted water to cover until fork tender -- drain & set aside until cool enough to handle.
2. Over med.-high heat, brown the ground beef in a heavy skillet until all pink is gone. Drain any fat.
3. Add the seasonings & beef broth -- bring to a light boil.
4. In a small bowl, mix the flour with a small amount of water or the beef broth to make a smooth, med.-thick paste.
5. Stir the flour mixture in until well blended.
6. Add the sliced onion ( & celery) -- simmer for 10 minutes, stirring occasionally.
7. Cut up the potatoes & carrots (I prefer to leave the skins on, but you do as you wish.).
8. Add them to to meat mixture & simmer for another 10 minutes.
9. If stew seems too thick, stir a little of the water the veggies were cooked in or hot water until desired thickness.
10. Serve over hot, fluffy rice.
11. ENJOY!