Basic Guy Stew

2 pounds beef chuck, cubed

½ cup all-purpose flour

1 TBSP garlic powder

1 TBSP Italian seasoning

1 tsp salt

2 tsp black pepper

4 TBSP (or so) vegetable oil.

½ pound thick sliced bacon, cut into small pieces.

1 large sweet onion, medium diced

4 large potatoes, peeled and diced

4 carrots, sliced

3 stalks celery, sliced

2 tsp beef bouillion

2½ cups boiling water.

In a cast iron Dutch oven, heat oil over medium high heat.

In a mixing bowl mix together the flour, garlic powder, Italian seasoning, salt and pepper. Add a small handful of meat at a time and stir until well coated; brown the coated meat in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.

Lower heat to medium and add bacon. When the bacon is about half done, add onions. Brown onions on both sides, about 3 minutes per side. Drain excess fat from pot; it’s up to the guy cooking to determine how much is “excess.”

Add potatoes, carrots, celery, browned meat and broth (in a word, everything). Stir all together and bring to a boil. Reduce heat to low, cover and simmer for an hour or two, stirring occasionally.

For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.

Serve with homemade bread and either milk or dark beer. A salad would go nicely with this.