Old Fashioned Beef Stew - Keri, Cheyanne & Brooke

Ingredients:
3 lbs. boneless chuck roast, cut into 2 inch pieces
3 T vegetable oil
2 tsp salt
1 T freshly ground pepper
2 yellow onions, cut into 1 inch chunks
1/4 cup flour
3 cloves garlic, minced
1 cup water
3 cups beef broth
1/2 tsp dried rosemary
1 bay leaf
1/2 tsp dried thyme
4 carrots, peeled, cut into 1 inch slices
2 stalks celery, cut into 1 inch slices
3 large russet potatoes, peeled and cut in eighths

Directions:
1. On medium high heat, add the vegetable oil to a large heavy pot.
2.  When it begins to smoke slightly, add the beef and brown very well. Do in batches if necessary. Add the salt and pepper as the beef browns.
3. Once browned, remove the beef with a slotted spoon, set aside.
4. Add the onions and saute for about 5 minutes, until softened.
5. Reduce heat to medium low, and add the flour and cook for 2 minutes stirring often.
6. Add the garlic and cook for 1 minute.
7. Add water and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
8. Simmer water for 5 minutes, then add the broth, bay leaves, thyme, rosemary and beef.
9. Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
10.  Add potatoes, carrots, and celery and simmer covered for another 30 minutes or until the meat adn vegetables are tender.
11. Turn off heat and let sit for 15 minutes before serving.