It is a beef stew or a beef veggie soup , really thick.
Get some good stew beef.Â
Take a cast iron pot and put in some olive oil, heat the mess up and while it is getting hot, but not to hot , take the beef and throw it in a large zip lock, to that add some flour, salt and pepper ,,, to your taste. Shake the hell out of it, make sure the top is sealed ... :lol: :lol: :lol:
 When the oil is hot drop the meat (coated) in there and dance it around so it does not burn ( flour will burn quickley if not watched) . When slightly cooked on all sides add some water and swish it around to make the gravy, actual starting to make it because everything added to it helps make the gravy and adds a lot of flavor.
 Now add an onion cut in good size pieces, some carrots and celery ,diced to the size you like ,then put the whole mess on simmer for about 3 hours.
 3 hours later .............
At this time dice up a couple of potatoes, a chunk of garlic and toss them in the mix and I add a couple handfuls * of the frozen pea and corn mix or string bean and corn mix, you find them in the frozen foods section at the store.
* (washing your hands is optional for measuring out the corn & peas just depends on who is watching you) :roll:
 Let this cook for about an hour and supper is ready. Now I don't use the top to the pot but do add more water if needed and it usually needs more water since it cooks down.
 Not some bad stuff when served over hot rice or egg noodles as a stew ... heck it is good just by itself with some garlic bread to sop the gravy up with.
If I added tomatoes , okra , lima beans and cabbage when I added the potatoes along with a little more water it would be what I call a soup.
This will let a southerner and his wife have two suppers if they are not really hungry or a Yankee and his wife six suppers :lol: so plan on the amount when you cook this and the next day (if there is any left over) it is always better.
 Chuck.
Â
Get some good stew beef.Â
Take a cast iron pot and put in some olive oil, heat the mess up and while it is getting hot, but not to hot , take the beef and throw it in a large zip lock, to that add some flour, salt and pepper ,,, to your taste. Shake the hell out of it, make sure the top is sealed ... :lol: :lol: :lol:
 When the oil is hot drop the meat (coated) in there and dance it around so it does not burn ( flour will burn quickley if not watched) . When slightly cooked on all sides add some water and swish it around to make the gravy, actual starting to make it because everything added to it helps make the gravy and adds a lot of flavor.
 Now add an onion cut in good size pieces, some carrots and celery ,diced to the size you like ,then put the whole mess on simmer for about 3 hours.
 3 hours later .............
At this time dice up a couple of potatoes, a chunk of garlic and toss them in the mix and I add a couple handfuls * of the frozen pea and corn mix or string bean and corn mix, you find them in the frozen foods section at the store.
* (washing your hands is optional for measuring out the corn & peas just depends on who is watching you) :roll:
 Let this cook for about an hour and supper is ready. Now I don't use the top to the pot but do add more water if needed and it usually needs more water since it cooks down.
 Not some bad stuff when served over hot rice or egg noodles as a stew ... heck it is good just by itself with some garlic bread to sop the gravy up with.
This will let a southerner and his wife have two suppers if they are not really hungry or a Yankee and his wife six suppers :lol: so plan on the amount when you cook this and the next day (if there is any left over) it is always better.
 Chuck.
Â