Easy Beef Stew
1/2 cup flour
1 1/4 lbs sirloin tip roast, cubed
3 carrots, sliced
1 onion, chopped
2 large potatoes, cubed
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
3 (14 ounce) cans beef broth
Salt and Pepper, to taste
In a medium mixing bowl, combine flour, salt and pepper, mix. Toss the beef cubes in the flour until coated. In a soup pot heat the olive oil over medium high heat.
Reserving the extra flour in the bowl, add the meat to the soup pot and cook until the meat is browned on all sides. Add carrot, onion, and potatoes to pot sprinkling the remaining flour over the veggies to coat.
Mix the meat, veggies, and flour thoroughly and cook for 3-4 minutes, or until veggies start to soften. Add all three cans of beef broth and bring to a boil. Boil until veggies are tender, add the Worcestershire sauce, season to taste with salt and pepper.
Sponsor: Utah Beef Council
