Recipe for CHICKEN AND BEEF STEW - Martinsville Bulletin

CHICKEN AND BEEF STEW
Entrees
Contributed by: Vy Zanatos
Ingredients: 2-3 TBS olive oil 1 medium onion, chopped 2 stalks celery, chopped 2 cloves garlic, pressed Flour 1 chuck steak cut into pieces (or beef stew meat) 1 can beef stock 1 small bag baby carrots or 2 cups sliced carrots 10 baby portabella mushrooms 2 bay leaves 1/2 tsp. rosemary Salt Pepper 1 #303 can diced tomatoes Optional additions: 1 or 2 cans sliced green beans, drained 1 or 2 cans diced white potatoes, drained Mixed vegetables, drained Bok choy, chopped 1 can sliced water chestnuts 1 package beef gravy mix
SautÃ© lightly the onion, celery and garlic in olive oil. Dredge the beef and chicken pieces in flour; add to onion mixture. Brown meat about 5-10 minutes or until light brown. Add the beef stock, carrots, mushrooms, bay leaves, rosemary, salt, pepper and tomatoes; simmer for one hour. Add any of the optional vegetables and gravy mix; stew for another two hours. Remove bay leaves and serve with corn bread, crackers or biscuits.
(This recipe was contributed as part of a "Cook of the Week" feature.)