This is a soupy stew, so use less water if you like it thicker. However, after refrigerating, it is quite thick. 2 T. vegetable oil 1 to 1-1/2 lb. stew beef (cut in bite-sized pieces) 1/2 tsp. salt 1/4 tsp. pepper 3 carrots, cut into 1/2 inch pieces 2 medium potatoes, cut into 3/4 inch pieces (about 3 cups chopped) 3 cups water 1 package beefy onion soup mix 1 medium zucchini, sliced 1 lb mushrooms, sliced 2-3 stalks celery, sliced 1/2 tsp. dried thyme leaves 1 T. worcestershire sauce 1 can (14-1/2 oz.) ready-to-serve beef broth (low salt) 1/4 cup water 2 T. flour 1. In large soup pot, cook stew beef, seasoned with salt and pepper, in vegetable oil until browned. 2. Add carrots, potatoes, dry soup mix and 3 cups water. Bring to a boil. Reduce heat and simmer about an hour. 3. Stir in zucchini, mushrooms, celery, thyme, worcestershire sauce, and can of broth. Cook another 15 minutes. 4. Mix flour and 1/4 cup water. Gradually add to stew, stirring constantly. Cook and stir until bubbly and thickened.
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