1 whole onion
2 potatoes (preferably Idaho potatoes)
2 stalks of celery
1 can or box of beef stock
2 tablespoon of flour
1 tablespoon of butter
Salt and Pepper ( 2 to 3 pinches of each)
First off cut all veggies roughly the same sizes as the stewing meat, bite size.
Add the butter to a large pot over medium, once the butter is melted add the stewing meat to the pot, season with salt and pepper and cook the meat until brown, stirring occasionaly to prevent sticking.
Once the meat is brown, stir in the flour until a paste forms, this is your roux (thickening agent)
Add the veggies, beef stock, stir everything together while raising the heat to high. Let the liquid come to a rolling boil then reduce the heat to very low, cover the pot and let it simmer until the meat is so tender you can cut it with a fork.
Notes: You can substitute the butter with olive oil or any other fat if you're watching your fat intake.
Beef stock usually comes in a box or can, you just want to make sure you have enough stock or liquid to completely cover your ingredients in the pot and then some. If you're watching your sodium intake you can substitute regular beef stock with reduced sodium beef stock, or you can use half a can/box of the beef stock and use 1 to 2 cups of water to completely cover the meat and veggies in liquid.