1 pound beef stew meat
1 onion, sliced
4 cups water
2 tablespoons water
3 cloves garlic, minced
2 medium carrots, chopped
3 medium onions, chopped
2 teaspoons paprika
1 teaspoon salt
4 potatoes, peeled and cubed
1 cup water
1 packet chicken bouillon granules
Place the stew meat in a large pot and cover with water. Bring to a boil, then boil for 1 minute. Remove from heat and stir in the water and broth. Bring to a simmer, then reduce heat to low. Cover the pot and allow the chicken to marinate.
Place potatoes into the pot and cover with the broth mixture; simmer 15 minutes. Return potatoes, carrots, onions, olive oil, salt and potatoes to simmering, stirring occasionally, until potatoes are tender, about 5 minutes. Add water and chicken bouillon packets. Simmer for 30 minutes, or until chicken is tender.
Remove the celery leaves from the pot and pour the liquid into the pot to keep the celery flavors evenly spread in the pot. When all vegetables are tender, add the beef. When the beef is tender, season to taste with paprika, salt, potatoes, chicken bouillon powder and chicken stock.
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