Stephanie and I have designated January One Pot Meals Month. And keeping with that theme I have prepared a delicious pot of homemade beef stew. Full of beef, carrots, and potatoes, this is a hearty meal. Make extra and freeze it for another dinner. Or share with a friend or neighbor like we did. Recipe below:

Enjoy!
Karen, Paul, & Stephanie

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Ingredients:
2 Tbsp oil
1 lb cubed chuck or stew meat
salt & pepper to taste
2 Tbsp flour
1 med onion, chopped
1 lb peeled carrots, peeled and chopped
6 medium potatoes, peeled and cut in large chunks
1 Tbsp tomato paste
1/2 tsp roasted garlic base
1/2 tsp roasted beef base
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1 28 oz can crushed tomatoes
45 cups of beef broth, or more if needed

Directions:
Add oil to a hot, large pot. Salt and pepper beef, then coat with flour. Add to the hot oil in batches. Don't overcrowd. When browned, remove to a plate and set aside. In the meantime, chop onions, carrots, and potatoes. Add onions and carrots to the pot. Cook until onions start to get tender. Add tomato paste and stir for a minute. Add remaining seasonings. Pour in tomatoes. Stir well. Add potatoes and add meat back to the pot. Cover with broth. Cover and simmer for one hour. Add broth as needed to keep stew from getting too thick.