1/2 c. vegetable oil,1/2 c. flour,
1 12 oz. can corned beef,
1 tsp. minced garlic,
3/4 c. chopped onions,
1/2 c. chopped bell pepper,
1 stalk celery chopped,
1 c. diced potatoes (diced frozen fries can be used
if in a hurry),
1 can beef broth,
Water to make desired consistency of stew
salt and pepper to taste.
Make roux (dark brown peanut butter color) with oil and flour.
add onions, celery, garlic and bell pepper
Cook until onions become transparent.
Add corned beef and mix well
Simmer a couple of minutes
Add can of beef broth to mixture.
Season to taste
Add water to desired consistency
Simmer for one hour or until potatoes become tender. If using frozen potatoes, wait until last 15 or 20 minutes to add to stew so potatoes won't break apart.
Serve over rice