Beef Stew II

Beef Stew II

2 lbs beef chuck, cut into 1-2 inch chunks

1/2 cup flour

1 tsp garlic salt

1 tsp pepper

4 tbsp olive oil

1 large onion, chopped

2 stalks, celery, chopped

1 packet McCormicks' Beef Stew mix

1 can Campbell's Beefy Mushroom soup

3-4 cups water (I start with 3 and add more if it gets too thick)

1/2 cup red wine

2 cups baby carrots

3 potatoes, cut into bite sized chunks

Combine the flour, garlic salt and pepper. Heat olive oil in a Dutch Oven. Toss the meat in the flour mixture to coat, shake off excess and brown in the oil. Add onion, celery, beef stew mix, soup, water and wine. Bring to a low boil, cover, reduce heat to low and simmer for 2-3 hours, stirring occasionally. Add carrots and cooked about 15 minutes. Add potatoes and cook 15-20 minutes or until done. 

Good stew! Great with a hot biscuit on the side!