1.5 lbs stew beef
7 red potatoes
1 small onion
3 – 4 beef bouillon cubes
Flour seasoned with salt and pepper
Fresh or dried herbs such as thyme, rosemary, parsley, oregano
Dredge meat in flour seasoned with salt and pepper.
In large pot brown meat in 1 Tbsp oil.
Add water enough to cover meat plus an inch, along with bouillon cubes.
Bring to a boil, then lower heat and simmer for one hour.
Chop vegetables into bite sized pieces, and add to stew.
Continue cooking for another hour or until meat is tender.
Add coarsely chopped herbs.
Thicken stew with roux made from 1 tbsp flour mixed with 2 tbsp water, if desired.
If preparing sweet potato bread, add juice from canned sweet potatoes.
Season to taste with salt and pepper before serving.