Source: Chris Green of Kitchen Classics cooking school, Phoenix

4 tablespoons vegetable oil
3/4 cup all-purpose flour
2 teaspoons onion powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 pounds beef chuck, cubed
12 small boiling onions, blanched and peeled
1 bay leaf
1 dried chipotle pepper, whole for less heat, or 1 pepper in adobo, diced (optional)
1 (10 ounce) can condensed onion soup
3 (10 1/2 ounce) cans beef broth
1 teaspoon Liquid Smoke seasoning (sold in the spice aisle of most supermarkets)
1 pound golden potatoes (such as small Yukon Gold), cut into 2-inch chunks
6 carrots, peeled, cut into 2-inch chunks
3 stalks celery, cut into 1-inch chunks
3 tablespoons all-purpose flour mixed with 1 tablespoon cold water (optional, for thicker broth)
Salt and pepper, to taste

In a large pot, heat oil over medium-high heat.

In a sealable plastic bag, mix together flour, onion powder, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated.

Brown meat in hot oil, in batches, about one minute per side. Remove meat, reduce heat to medium and add onions. Brown onions, about 3 minutes total, then remove from pot and set aside

Drain excess fat from pot. Add browned meat, bay leaf, chipotle pepper (if using), onion soup and beef broth to the pot. Stir and bring to a boil. Reduce heat to low, cover and simmer 1 hour, stirring occasionally.

Add Liquid Smoke, potatoes, carrots, browned onions and celery; cook 30 minutes more. (For a thicker broth, 30 minutes before stew is done, slowly stir the flour-water mixture into stew.) Season finished stew with salt and pepper to taste.

Makes 6 to 8 servings