| Beef Stew Meat (Chuck Roast) | Bay Leaf |
| Potatoes | Salt To Taste |
| Onions | Pepper To Taste |
| Carrots |
Cover bottom of dutch oven with minimal oil. Heat oil and brown meat. Pour off any excess oil (do not pour off browns) and add water to cover. Simmer at least an hour or until meat is tender, adding water as needed. Add vegetables and bay leaf (broken in half). Simmer until vegetables are done. Combine flour and water and mix until smooth. Use this mixture to thicken stew. Add salt and pepper to taste.
Original Recipe - Calla Ferre
"I grew up with my Mom making beef stew. She didn't really have a recipe for it, it was just something she made. I wrote this down when my daughter, April, requested it. There's nothing like a nice bowl of beef stew on a cold day to warm you from the inside out. Make lots; leftovers are good." - Calla Ferre
