Vegetable Beef Stew

We had a lovely veggie beef stew for dinner last night. It was thick and rich and meaty...loved it!

2 pounds stew meat
1 onion, chopped
4 cloves garlic, minced
1 stick celery, chopped
3 zucchini, sliced
6 potatoes, washed, chopped
Handful of baby carrots (or a couple of peeled, diced carrots)
4 Bay Leaves
1 large box of beef broth
1 cup flour
1 tsp. Granulated garlic
1 tsp. Granulated onion
Couple of Tablespoons of Olive Oil
Salt & Pepper to taste

Put flour, granulated garlic and granulated onion in a Ziploc bag. Coat stew meat in flour and brown in a large saucepan in a little bit of olive oil. Don’t put too many pieces in the pan. It should be a single layer of meat. Brown the meat with the chopped onions and minced garlic.
Spray large casserole dish with cooking spray. Put the potatoes on the bottom and then add the meat, onions, garlic, celery, carrots, & squash. Sprinkle a bit of salt over it and add the beef broth. Pour beef broth in the casserole dish until it is about ¼ full. Stir a little bit. Put bay leaves in and COVER. Bake at 350 for about an hour or until the meat is tender and the veggies are cooked. Be sure to check the broth every once in awhile. Add more if necessary. Delicious!! Enjoy...