Ingredients:

3 lb beef chuck for stew, cut in ¾” pieces

1/3 c flour

6 teaspoons vegetable oil

2 c chopped onions

2 c beef broth

Directions:

1. Put beef and flour in a large plastic food bag; shake to coat.

2. Heat 2 teaspoons oil in a large, heavy pot over med heat.

3. Add meat in 3 batches and saute, using 2 teaspoons oil for each batch, until browned.

4. Place in bowl. Add onions to pot and saute until soft.

5. Return meat to pot. Stir in broth, scrapping up any brown bits in bottom of pot. Bring to boil, reduce heat, cover and simmer 1½ hr or until meat is tender.

6. Refrigerate overnight, then skim fat off the top. You’ll have about 8 c soup base. Add water and beef bouillon cubes as needed when adding vegetables.

Bon Appetit!