• 12 ounces, weight Frozen Mirepoix Mix (green Bell Peppers, Onions, And Celery)
• 2 cans Sliced Carrots, 14.5 Oz. Cans, Drained
• 6 whole Yukon Yellow Potatoes, Diced
• 2 cans Beef Broth (14 Oz. Cans)
• 2 cups Water
• 1-½ ounce, weight Package Of Beef Stew Seasoning
• 12 ounces, weight Jar Of Beef Gravy
• Cooked Rice (if Desired)
• Salt And Pepper, to taste
In a nonstick pot on medium high heat, begin to heat 3 tablespoons of the vegetable oil. Put beef cubes in a large bowl and toss them with a sprinkling of salt and pepper. Then add the flour and toss to coat the meat in flour. Once the oil is heated, add the cubes of beef into the pot and allow beef to brown evenly on all sides. Once the beef is browned on all sides, remove it from pot and place on a plate lined with a paper towel. Leave that entire flavor that is left in the pot there. Don’t rinse it out.
Add the other 3 tablespoons of oil to the pot and add the mirepoix mix (I bought the mix at Kroger’s—it’s already diced in the freezer section) and the drained cans of carrots. Cook for 5 minutes. Season with salt and pepper. Add the potatoes and continue to cook for 5 minutes. Add the cans of beef broth, water, beef stew seasoning mix, the beef cubes, and stir. Allow to simmer on low to medium heat for 15 minutes to thicken. Make sure you stir the bottom of the pan to get that entire flavor incorporated in your stew and so it doesn’t stick.
Pour the gravy into the stew and continue to simmer 35 to 40 minutes. Serve over cooked rice and with your favorite bread. I think cornbread is a good choice!