2 - 3 Pounds of Beef (e.g. Chuck Roast)
1 TBS Olive Oil and 1 TBS Flour per pound of beef, round up
1 TBS / Pound of Beef - Garlic Salt
3 TBS Lemon Pepper Seasoning (Optional)
1/4 Cup Flour (reserved)
3 Large Russet Potatoes (or variety of smaller potatoes, your choice)
1/2 Yellow or Brown onion
3 - 4 Stalks of Celery
1 Can of Corn
1 Can of Peas
64 Ounces of Stock (e.g. 2 Cartons Veg Stock, 1 Veg and 1 Beef Stock. Chicken/Fish Not Recommended)
Pour the stock into a stock pot, and turn the heat to medium high. This will get the stock up to temp prior to the introduction of beef.
Dice up the beef into 1 inch cubes, tossing away any pieces that a majority fatcap or sinew.
Start a sauté pan with your 1 TBS oil per pound of beef on high heat. Let it come up to temperature while you season the beef.
Combine with 1 TBS flour per pound of beef, garlic salt and lemon pepper seasoning in a bowl. Mix around until well coated.
Place the beef into the sauté pan and brown on all sides. Stir frequently with a wooden spoon. Once the beef has browned, pour it into the heating stock. Any leftover seasoning can by tossed into the stock as well. Stir, and set on a small burner to medium low heat and let simmer for 2 hours. Check on it occasionally, stirring. If the stock starts to boil, reduce heat or move to a smaller burner.
About 20 minutes before the 2 hour mark, prep your vegetables. Cut the potatoes into chunks, cut the onion in half and then width wise into slices. Wash and trim the celery, cutting into chunks. Wash, peel and chunk the carrots. Add vegetables into the stew, stirring thoroughly and cook on medium low for an hour.
Open and drain the corn and peas, pour into the stew and turn off the heat. Take 1/4 cup flour and sift into the stew a bit at a time, stirring as you go to thicken the stew. Taste, and add salt as necessary.
Let rest for 15 minutes and serve/enjoy.