I prefer to make my stew in the crock pot. If you do not have a crock pot cook the stew for three hours in a 350 oven.
turn crock pot to high and put the lid on.

INGREDIENTS:
1 TBLSP. grapeseed or cooking oil
Two pounds beef, cut into 2 inch cubes.
(Nano always used a round roast and cut it up. She said a roast was better meat than the stewing beef since stewing beef is often just leftover pieces of beef that the butcher doesn’t want to throw away)

1 medium cooking onion cut in half and then sliced
3 cloves garlic smashed
1 can aurora diced tomatoes
1 carton of beef broth
1 tsp. salt
pepper to taste
1 TBLSP herbs de provence
2 TBLSP flour
two medium potatoes or the equivalent in small potatoes, cut into 1-2 inch pieces
two medium carrots sliced into 1 inch diagonals
**Optional-half of one turnip, peeled and diced into 1 inch pieces
**Optional-1 parsnip cut in half (I don’t love parsnips. Not even close. But Nano always said they added sweetness to the stew. So I cut it in half and before serving I take it out)
2 cups frozen peas

heat oil to medium hot and add beef (We all know that we aren’t to put meat in a cold pan. Right?)
Brown beef and put it into crock pot or roasting pan.

on medium heat cook onions in frying pan that meat was browned in, for two minutes. Add garlic and cook for an additional three minutes
add this mixture and other vegetables to meat dish

add beef stock and tomatoes to frying pan and bring it to a boil, scraping off any brown bits.
add herbs de provence and stir
pour over meat and cook in crock pot, on medium heat, for six hours or
in oven at 350 for three hours (with lid)

put flour into a jar with 1/3 cup cold water. SHAKE
stir into meat mixture and continue cooking for 15 minutes
add peas and stir

continue to cook for five minutes and serve
with fresh buns