Vegetable Beef Stew

2 beef shanks, 1 1/2 to 2 lbs.
5 Bouillon cubes
6 c. water
1/2 package of french onion soup

1/2 to 3/4 c. sliced celery
1/2 c. chopped onions
2 medium carrots, sliced 1-1 1/2 c.
2 to 3 medium red-skinned potatoes, peeled and cut 1/2 in

1/2 tsp. salt
1/2 tsp. seasoned salt/creole seasoning
1/4 tsp. ground black pepper
4 TB.  flour mixed with equal amounts of cold water

Combine beef, broth, onion soup, water, celery, onion.
Simmer uncovered for 10 minutes. 

Cover and cook over low heat for 45-60 minutes.
Add carrots and potatoes.   Cook 20 minutes longer.  Remove beef and cut up. (Discard fat/bones)

Return the beef to the stockpot, along with seasonings.  Cover and cook for about 45 minutes. 
Combine the flour and water; stir into the stew mixture.  Continue to cook, stirring occassionaly for about 10-20 minutes, until thickened. 

Taste and adjust seasonings. 

Stir-Fry

Stew Meat (I buy the pre-cut packages at the store. Doesn’t matter if it is cubed or in strips))
½ TB. Olive Oil
Carrots (I usually use a small bag of baby carrots)
Celery, opt.
Bell Peppers (I use ½ red, ½ yellow, and ½ green), sliced
2 packets of brown gravy, prepared
Worcestershire sauce
Rice (prepare as much as your family will eat- I usually do the minute rice and do 2 c.)

Cook stew meat in oil. Season well (salt, pepper, garlic powder, onion powder, etc)
Add carrots and celery. Cook through.

Stir in prepared brown gravy and season with Worcestershire (a few tsp. to taste)
Add sliced bell peppers. Simmer on a lower temperature until the brown gravy starts to thicken.
(Do a taste test. We like it when the sauce has a little kick in it. If it doesn’t add a little more Worcestershire sauce. Be careful: a little sauce goes a LONG way!)

Cook rice per package instructions.

Serve over rice.

Extra Tidbit:
This may not be your regular stir-fry, but we :heart: it in our family. Have fun with it and let me know if you like it or not!