1. In a stock pot over medium heat, add the vegetable oil. Season the beef with salt and pepper (to your liking) . Brown the meat for about 6 to 8 minutes stirring occasionally.
2. Add the onions, celery and garlic. Continue to cook until the vegetables are wilted and golden (about 6 minutes). Season the mixture with salt and pepper.
3. Add the stock, deglaze the pan if needed. Add the potatoes and carrots. Bring the liquid to a boil and reduce heat to a simmer, cover and cook for 1 1/2 to 2 hours or until meat is very tender, stirring occasionally.
4. Remove 1 cup of stew into a blender and blend to make a thick rue. Add the rue back into the stew and let thicken. Season to taste.
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|Serving Size: 1 Serving (812g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 272 (41%)|
|Amt Per Serving||% DV|
|Total Fat 30.2g||40 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 99.8mg||31 %|
|Sodium 552.5mg||19 %|
|Potassium 1781.7mg||47 %|
|Total Carbohydrate 61.2g||18 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 51.8g|
|Protein 36.7g||52 %|
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Calories per serving: 656
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