SMITH'S HEARTY BEEF STEW

Smith's Hearty Beef Stew image

Provided by Sebrina Smith @sebrina256-4106

Number Of Ingredients 16

1/4 cup(s) flour
2 pound(s) beef stew meat
1 teaspoon(s) salt
1 teaspoon(s) pepper
2 tablespoon(s) vegtable oil
32 ounce(s) beef stock
32 ounce(s) beef broth
1 large can(s) rotel diced tomato's and peppers (can substitute diced tomato's for no kick)
1/2 teaspoon(s) baking soda
5 medium potatoes cut into large chunks
1 bag(s) peeled baby carrots
3 medium onions cut into large chunks
1 package(s) dry french soup mix
1 can(s) cream of mushroom
1 tablespoon(s) beef better than bullion
1 teaspoon(s) seasoning salt

Steps:

Add oil to stew pot and heat on stove at medium high heat
Mix flour, salt, pepper
Add stew meat to flour mixture to coat meat well.
Transfer meat to hot oil in stew pot and sear well on all sides. Meat does not need to be cooked done just well seared.
Add beef stock and broth to same pot after meat is seared. Then add Rotel and bring to a boil. Boil for 30 minutes on medium high heat.
Add potato's, onions, and carrots to pot.
With mixture lightly boiling add 1/2 teaspoon baking soda and stir. Let fizz die out and add French onion soup packet and mushroom soup. Stir well
Add beef flavor Better than Bullion and seasoning salt. Stir. Turn down heat to low for 1hour. Stir occasionally to prevent sticking to the bottom