Luby's Beef Stew

2 1/2 lbs beef chuck, lean, cut into 3/4 inch cubes
1/3 cup all-purpose flour
1/4 cup onions, chopped
1 tablespoon salt, plus
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
2 tablespoons vegetable oil
7 cups broth, beef
4 cups carrots, peeled, cut into 1 inch pieces
16 small new potatoes, peeled
12 small boiling onions, peeled
3/4 cup all-purpose flour
1/2 cup water
1 tablespoon browning sauce

In large bowl, sprinkle meat with flour and toss to coat evenly.

Add onions, salt, and pepper and toss to coat evenly.

Heat oil in large saucepan or Dutch oven over medium-low heat.

Add meat and cook, stirring 2 or 3 times, 15 minutes or until beef begins to brown. Add broth and bring to a boil. Reduce heat, cover, and simmer 20 minutes.

Add carrots and continue simmering 5 minutes. Add potatoes and continue simmering 10 minutes. Add onions and continue simmering 10 minutes.

In small bowl, whisk together flour and water until flour is completely dissolved and mixture is smooth. Gradually add to stew, stirring constantly. Continue cooking uncovered 5 minutes or until meat is tender. Stir in browning sauce.

Serves 8

From the Luby's Cafeteria 50th Anniversary Cookbook