RedGarnet222

A seven bone pot roast. Start a kettle of water and beef broth. Enough to cover your roast in the pot. You brown all sides after dusting with salt and pepper and dredging in flour in a little oil. When it is almost done, throw in ringed slices of a large onion and saute them until clear. When it is browned, pour over hot liquid broth and a quarter cup of vinegar. It tenderizes the meat to perfection. Cover and bring to a boil, turn down the heat to low and cook for about 45 minutes per pound of meat. You can add a little Kitchen Bouquet here, a grocery store flavoring. About a half an hour before serving, throw in chunks of carrot and potato and celery to cook. Then, If you like your stew to have a gravy, use corn starch to thicken the liquid to a gravy after setting the meat and potatoes into a covered dish to keep it warm. Not easy per say, but all of the steps are so paced out, that is is no trouble to make. Serve with crusty rolls from the bakery. And if there is company, a pie. Easy peasy.