Beef Stew

Beef stew meat, cut in 1-inch cubes or smaller
Onion, chopped
Potatoes
Carrot
Celery
Tomatoes, fresh diced or canned
Green beans, fresh
Corn, fresh or canned, off the cob
Salt
Pepper
Beef broth
2 Bay leaves

OPTIONAL SEASONINGS:
Chili powder
Cumin
Garlic salt


For best results, all ingredients should be cut about the same size, in chunks 1 inch to 3/4 inch.

In a large pot, brown meat with 1 to 2 tablespoons of oil. Add in onions and cook slightly. Pour in 2 to 3 cups of beef broth and add potatoes, seasoning, and bay leaves. Heat to a simmer, then add remaining vegetables. If corn and tomatoes are canned, use their liquid too. Set heat to medium-low and simmer for 30 minutes to an hour. Taste broth and add more salt and pepper if neccessary.

Stew is done when vegetables are tender, but can be left on a very low simmer for longer if the meat is not tender enough. Serve in bowls with bread or crackers. Remove bay leaves upon serving, do not eat them.