Beef Stew

3-4 medium russet potatoes
1 ½ lbs. carrots
2 Tbsp. Olive oil
1 medium onion
2-3 cloves garlic
Kosher salt
Fresh ground pepper
2 lbs. beef stew meat
2 Tbsp. flour
2 c. Beef broth
1 tsp. Worcestershire sauce
1 can Italian seasoned diced tomatoes (or Garlic and Basil tomatoes)
½ lb. fresh green beans

Peel carrots and cut into 1 inch pieces. Peel potatoes if desired. Cut potatoes into 1 inch pieces.

Drizzle olive oil in 2-3 quart pot on stove over medium heat. Dice onion and add to heated oil. Add a pinch of salt and simmer until soft. Add minced garlic and continue to simmer for another 1-2 minutes. Salt and pepper stew meat to personal tastes. Add stew meat to oil and brown on each side. Add flour and stir quickly to prevent burning.

After all flour is browned and no longer raw, add beef broth ¼ cup at a time and stir to prevent lumping. Add Worcestershire sauce and diced carrots and potatoes. Heat to a simmer and add tomatoes. Return to simmer and reduce heat and cover. Cook on stove until potatoes are fork tender (approximately 30 minutes).

Cut green beans into bite sized pieces and add to stew once the potatoes are fork tender. Continue cooking for another 15 minutes.

Serve with cornbread or garlic bread.