4 tablespoons olive oil
3/4 cup all-purpose flour
2 teaspoons onion powder
1 tablespoon garlic powder
1 teaspoon sea salt
1 teaspoon fresh ground pepper
2 pounds beef chuck, trimmed and cubed
1 can (about 10-1/2 ounces) beef broth
1 large yellow onion, peeled
and quartered
2 bunches of green onions, diced
1 pound golden potatoes (such as small Yukon Gold),
cut into 2-inch chunks
6 carrots, peeled, cut into 2-inch chunks
4 jalepenos, seeded and diced
4 large tomatoes, diced
1 green pepper, sliced
20 small button mushrooms, whole
1 large garlic bulb, diced
2 teaspoons of fennel seed
3 stalks celery, cut into 1-inch chunks
1 small package of dried onion soup
1 tablespoon of Tabasco® Sauce
1 teaspoon Liquid Smoke® seasoning
1 teaspoon chili powder
In a large skillet, heat oil over medium-high
heat.
In a large Ziplock bag, mix together
flour, onion powder, garlic powder, salt and pepper.
Add a small handful of meat at a time and shake until
well coated.
Brown the meat in hot oil, in batches,
about 1 minute per side. Add the meat to a crock pot
with water and leftover flour and seasonings from meat
and stew for 5-6 hours until it is so tender it doesn't
need to be cut with a knife.
In a large stew pot, add meat, onion
soup mix and beef broth to the pot. Stir and bring to
a boil. Reduce heat to low, cover and simmer 10 minutes,
stirring occasionally. Add beef broth, onions, potatoes,
carrots, jalapenos, tomatoes, green pepper, mushrooms,
garlic, fennel, celery, Tabasco, Liquid Smoke and chili
powder; simmer for 1 hour. (For a thicker broth, 30
minutes before stew is done, slowly stir in more flour-water
mixture into stew.) Season finished stew with salt and
pepper to taste.
Makes 8 large servings, or probably
about 4 servings at Deer Camp.
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