Grandma James Stew

Stew beef, flour, oil, celery, cabbage, can sliced carrots, can sliced potatoes, minced onions, Lawry's seasoning salt, garlic powder, onion powder, salt, pepper, water and ketchup.

You will need around 2 pounds stew beef.  As you see here some of the pieces are bigger.  Just use your meat scissors to cut up them up to bite size pieces and to trim off some fat you can see.

Place your bite size pieces into a large bowl.

Coat the meat with a light layer of flour.   I used a little over 1/3 of a cup for this.

In a pan with a thicker bottom you will heat about 1/3 cup of oil, heat at medium to high heat.  This will be the pan you will add everything to so you will want to make sure it is large enough.

Once your oil is ready add  you meat a bit at a time, don't just dump it in.

The meat will look a bit 'soupy' when done, remember you have oil and flour in there.  Once the meat is done - you can't see anymore pink, reduce the heat to low.

You will use about 3 stalks of celery.  Cut off both ends and then make sure you rinse off the stalk.

Cut the celery into thin slices. 

Place the celery into a small bowl, fill with just enough water to cover the celery, cook in microwave for 5 minutes on high.

While the celery is cooking you can cut up your cabbage.  You will use about two good size cuts off the head, if it was a square it would be about 6x6 (inches).  Easy way to cut, first cut one way, then....continue below

Turn your cutting board (not the cabbage) and cut the other way.  You will have small squares.

Place the cut cabbage in a medium bowl and rinse well with warm water.

Add 1 can (14.5-15 oz) each of carrots and sliced potatoes - I do slice the sliced potatoes in half before I add them - add the juice from the carrots and potatoes.  Add your celery, including the water you cooked it in.  Stir well.  Now add your cabbage and a cup of water.  Add 1/3 cup minced onions.  Stir well again.

Now for the seasonings...I have to admit I have no measurements for these and for stews you really do need to go by taste.  You will use garlic powder, onion powder, Lawry's seasoned salt, salt, pepper and then about 2-3 circles of ketchup (yep circles is now a measurement!)  Stir very well.

You want to keep this on a low heat and keep covered.  Cook on low for 1 hour stirring about every 15 minutes, making sure to scrap the very bottom of the pan (lots of good stuff down there).  After the first hour take out a small amount (like a spoonful or 2) and taste.  You may want to add more of the seasonings, I usually do.

After the first hour reduce the heat to warm or really low heat and continue cooking for another hour still stirring every 15 minutes.

After the second hour you will want to sample the stew again to ensure all veggies are cooked well and the flavors have blended well.  You can continue to cook to keep the flavors blending but 2 hours will usually do the trick and you may not be able to wait any longer :)

I serve with saltine crackers.

Enjoy!!