Sunday Beef Stew

I like to make this recipe on Sundays right after returning home from grocery shopping.

Ingredients:
2 lbs beef - either chuck steak, chuck roast, or short ribs
Flour to coat meat, about 2 Tbs.
1 Tbs canola oil
1 clove garlic
1/2 tsp fresh ginger (optional)
1 round onion, cut into wedges
2 stalks celery, chopped 1-2 inch pieces
1-2 cups baby carrots
1 large russet potato, chopped 2 inch pieces
1 can Condensed Tomato Soup (10 oz)
1 can Stewed Tomatoes (14.5 oz)
1 can Beef Broth (14.5 oz)
Salt and Pepper to taste
Water

1. Cut the meat into 2-3 inch pieces, removing excess fat.
2. Coat the meat lightly with flour and shake off excess flour.
3. Heat the oil in a pot and sear the meat. Add the onion wedges and brown lightly.
4. Add the beef broth, tomatoes, garlic, and ginger.  If the liquid doesn't cover the meat, add enough water to cover the meat by at least one inch. Turn down the heat. Cover and simmer for 1 hour or until the meat is tender.
5. Add the tomato soup and vegetables. Simmer for 30 minutes or until vegetables are tender.
6. Season to taste.

Serves 4

Tip: Here in Hawaii, we like to eat stew with either rice or poi. Some of us also like kim chee with our stew as pictured below.