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Prep time: 15 minutes

Cook time: 2 hours



2 pounds Stew Beef, cubed
1 whole Onion, chopped
4-5 stalks Celery, chopped
4 whole Carrot, chopped
4 quarts Beef Stock
2 tablespoons Mama Jen's Salt Free Spice Blend
1 teaspoon Black Pepper
1 teaspoon White Pepper
1/4 cup Flour
4 tablespoons Canola Oil

In dutch oven or large pot, brown beef in 2 tablespoons of oil over medium heat.  Set aside.  Use remaining oil to saute vegetables in same pot, about 10 minutes.  When tender, add beef back in and season.  Pour in beef stock and let simmer for at least a half hour.  Mix flour with a little water to make a roux and add to stew to thicken.

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