Corissa Morales

3 tbsp vegetable oil
1 lb stew beef, in 1″ cubes
1/4 cup flour
1 tbsp sea salt
2 tbsp ground black pepper
Pan deglazer – see note below*
3-4 large Russett potatoes, cubed, skins on
3 small white onions, quartered
4 large carrots pealed sliced
5-6 large white mushrooms, sliced
5-6 cups beef broth

Heat oil in heavy bottomed large pot. At same time, combine flour, salt and pepper in deep bowl. Toss beef in flour mixture until completely coated. Sear beef in oil until brown on most sides, about 5 minutes. *Deglaze pan with 2 dashes Worcestershire sauce and choice of 1/4 cup of red wine, beer, coffee or broth; scrape bottom well. Add vegetables and cover with broth. Bring to boil, reduce to simmer and allow to cook for 3 hours, stirring occasionally.