Nanie's Beef Stew

From the Kitchen of Sarah Huff


1 lb. stew meat

some carrots

some celery

some potatoes

3-4 small onions

2 cans chicken broth

spices and stuff


Boil the stew meat in the chicken broth, and add two cans of water. Let this simmer for three hours. If it simmers down, add more water and a bouillion cube. The trick is is to let it boil, then simmer for about three hours to make sure the meat is very tender. After 3 hours, boil a seperate pot of water, and boil the potatoes, the carrots, celery, and onions. After they become soft, add them to the beef and stir on low. Add 1/4 cup of flour to cold water and stir until a moist mixture, almost watery, is formed, and stir in slowly to stew for thicker gravy. A lot of pepper, and some salt will be needed.