Bloody Mary's Beef Stew

• tablespoons all-purpose flour↗2 tablespoons
• lbs beef stew meat, cut into 3/4 inch pieces↗1 1⁄2
• tablespoons oil2 tablespoons
• cups spicy bloody mary mix (see description for other ideas)3 cups
• cup water↗1 cup
• medium onion, cut in half through the root, then cut into slices↗1
• tablespoon Worcestershire sauce↗1 tablespoon
• beef bouillon cubes, separated↗2
• teaspoon dried oregano↗1 teaspoon
• teaspoon dried parsley↗1 teaspoon
• teaspoon garlic powder↗1⁄2 - 1 teaspoon
• teaspoon onion powder↗1⁄2 - 1 teaspoon
• teaspoon black pepper↗1⁄4 - 1⁄2 teaspoon
• bay leaf↗1
• medium potatoes, cubed↗3
• medium carrots, sliced↗2
• stalks celery, sliced↗2

Step-by-step instructions

1. 1

   Put meat chunks and flour in a plastic bag (seal it!) and shake to coat.

2. 2

   Heat oil in a large pot (Dutch oven, whatever you have). Add meat and brown, drain fat.

3. 3

   Stir in Bloody Mary mix, water, onion, Worcestershire sauce, 1 bouillon cube, oregano, parsley, pepper, garlic powder, onion powder and bay leaf.

4. 4

   Bring to boil, reduce heat and simmer (covered and stirring occasionally) for 1 - 1 1/4 hours or until meat is almost tender.

5. 5

   Add potatoes, carrots, and celery. Taste broth to see if you need to add the second bouillon cube, or more of the other seasonings. (I add the bouillon in stages to monitor the salt).

6. 6

   Return to boil, reduce heat and simmer (covered and stirring occasionally) for about 30 minutes, or until meat and veggies are tender. I always cut the potatoes too big so I end up checking them at 30 min and keep cooking until they are done. Throw away the bay leaf.

7. 7

   Enjoy with crusty bread to soak up the juices.