Stew

1 1/2 lbs. stew meat, cut into 1" cubes
1 Tbsp. vegetable oil
1 clove garlic, minced
1 bay leaf
1/2 tsp. salt
1 tsp. prepared mustard
1/2 tsp. dried herb (basil, oregano, marjoram, or thyme)
1/4 tsp. pepper
1-14 oz. can condensed beef broth (low sodium)
2-3 russet potatoes, peeled and cut into eighth's
2 carrots, peeled and chopped
1/2 onion, peeled and quartered
1/4 cup cold water
2 Tbsp. all-purpose flour

Heat oil in large Dutch oven.
Brown half stew meat in oil; remove to bowl while heating second half.
Return all meat to pot and stir in garlic, bay leaf, salt, mustard, herb, and pepper.
Add condensed beef broth.
Bring to boil.
Reduce heat to low, cover and simmer until meat is nearly tender (approx. 2 hours).
Add vegetables.
Cover and simmer about 30-45 minutes until tender.
Blend water and flour; stir into stew.
Cook and stir until thick and bubbly.
Remove bay leaf before serving.

Notes: I usually double this recipe since it's so good for leftovers. You can also include celery, rutabagas, turnips, parsnips or green peppers - chopped in 1" pieces. Add at the same time as potatoes, carrots and onion. Frozen petite peas are also good and add color.