Dutch Oven Beef Stew

This was dinner, or what is left of it!  It is one of my family's favorites!

 

Ingredients

• 2-2 1/2 pounds of boneless beef chuck roast, cut into 1-inch cubes
• 1 medium onion, chopped
• 4 tablespoons all-purpose flour
• salt and pepper to taste
• garlic salt and seasoned salt to taste
• 1 tablespoon Worcestershire sauce
• About 3 cups beef broth or two 14 oz cans
• 3-4 medium potatoes
• 1-2 large carrots
• 1/2 head cabbage 

Directions

1.  Preheat oven to 350 degrees.
2. In a large resealable plastic bag, combine flour, salt, and pepper.  Add cubed beef and shake to coat.
3. In a dutch oven over medium-high heat, brown beef in oil.  Season with garlic salt and seasoned salt. 
4. Add Worcestershire sauce while browning.
5. Add chopped onion and cook until tender.
6. Stir in beef broth, cover, and bake for 1 1/2 hours.
7. Cut the potatoes into wedges and slice carrots.
8. Add potatoes and carrots, and bake 30 more minutes covered.
9. Cut cabbage and add to stew, cover, and bake 15 more minutes.
10. Serve with sliced warm bread for dipping and enjoy!