Quick Beef Stew

The first time I made this I was experimenting on guests...  Yes, I'm one of those people!  But I'm happy to say it turned out surprisingly well, and I will gladly serve this to my family, or guests, again.  And again.  And again.

Of course you can make this with fresh veggies and a chuck roast, and it would be super duper.  But if you're looking for a quick, filling, and food storage friendly dinner then this stew is it.

Ingredients:

•       6 T. butter

•       6 T. flour

•       4 c. beef broth

•       1-2 T. balsamic vinegar

•       1 T. dried onions

•       1 ¼ t. salt

•       ½ t. thyme

•       ¼ t. pepper

•       ¼ t. garlic & herb

•       ¼ t. sage

•       1/8 t. celery seed

•       1 bay leaf

•       2 cans whole potatoes, drained & quartered

•       1 can sliced carrots, drained

•       1 can sliced mushrooms, drained

•       2 cans beef, drained

Directions:

1.  Melt butter in large pot over medium heat.  Stir flour into browned butter and cook over low heat, stirring constantly for one minute.

2.  Add broth 1 cup at a time.  Bring to a boil and whisk for 1 minute. 

3.  Reduce heat and add balsamic vinegar, diced onions and seasonings; stir well.  Add vegetables and beef and heat through.