Ingredients
-
3 slices bacon
-
1 lb stew meat
-
1 (16 ounce) can tomatoes
-
2 cups low sodium beef broth
-
1 cup water
-
2 celery ribs, diced
-
2 garlic cloves, minced
-
1 ounce Worcestershire sauce
-
1 teaspoon chili powder
-
1 tablespoon flour
-
salt and pepper
-
4 medium carrots, sliced thick
-
4 small potatoes, cut into fourths
-
1 (8 ounce) can corn
-
2 medium onions, chopped
Instructions
- Fry bacon in a Dutch oven or large stew pot.
- Remove bacon and drain on paper towel.
- Add stew meat to pan and sear.
- Lower heat and add tomatoes, beef broth, water celery, onion, garlic, Worcestershire sauce and chili powder.
- Cover and simmer 2 hours.
- Remove 1/4 cup broth from stew, cool, and mix with flour.
- Add flour mixture to stew.
- Salt and pepper as needed.
- Add carrots and potatoes and cook 30 minutes.
- Add corn and bacon; cook another 5 minutes.