This recipe is excellent, but I did makes come changes. I doubled the recipe because I always try to make enough for at least two meals, and freeze one for later. I followed Chuck's suggestion to put flour, garlic powder, onion powder, and pepper in a bag and shake the meat in the mixture. I also increased all of the veggies, and used beef broth instead of water and bouillon. I added ketchup, A-1 sauce, and worcestershire sauce as suggested by Chuck. At the end, I used garbanzo bean flour instead of cornstarch to thicken the gravy for the additional nutrients. Even though I made some modifications, this is an excellent recipe as-is. I would recommend anyone to try it.
I thought I might add that last night I decided to try this recipe in a pressure cooker. Naturally, most of the prep time for adding ingredients and cutting and chopping was not reduced, but the cook time was reduced significantly. I did everything as previously stated, but pressure cooked the beef and everything but the potatoes, carrots, onion, and celery for 10 minutes. Then I added the veggies and pressure cooked for another 10 minutes. Then I thickened the gravy with the cornstarch mixture. It turned out great and the beef was incredibly tender.
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This recipe is excellent, but I did makes come changes. I doubled the recipe because I always...