Preheat oven to 400 degrees.
1-2 lbs stew meat
1/4 cup flour
1/2 tsp salt and pepper
2 tbsp oil
Place in baggie:
1/4 cup flour, 1 tsp. each salt and pepper. Shake baggie to mix. Add the stew meat to the baggie and toss, making sure all the meat gets coated with flour.
Put 2 tablespoons of oil in a heavy oven-safe pot with a tight fitting lid. I use a number 9 lidded iron skillet. Put the coated meat in the pot or skillet and put it in the oven after making sure your oven shelves are adjusted so the stew can cook in the middle of the oven. Set a time for 30 minutes and stir the meat every ten minutes while you are preparing your vegetables.
Add to large mixing bowl:
1/2 tsp. Beef bouillon
2 cans Canned Tomatoes
2 1/2 cups Water
1/2 Chopped onion
3 Cubed potatoes
10 small Carrots
Chopped celery optional
Stir to mix well and when the meat finishes browning add the vegetable mixture to the meat and stir to mix. Place the lid on the pot and reduce heat to 375 degrees. Cook for two hours or until meat is tender. Do not raise the lid during cooking time. Add salt and pepper to taste before serving. Serve with cornbread.
Instant Pot
Add oil to bottom of pot. Turn pot to ‘brown’ function and
Place in baggie:
1/4 cup flour, salt and pepper. Shake baggie to mix. Add the stew meat to the baggie and toss, making sure all the meat gets coated with flour. Add to heated oil and stir often to keep from sticking. Brown meat slightly, then add liquid ingredients – tomatoes and water and bouillon. Set to ‘stew’, cover and set time to 12 minutes. Add the remainder of ingredients and ‘stew’ an additional 10 minutes. Natural release for 10 minutes.