Beef Stew Recipe

• 2lbs lean stew beef, trimmed and cut ~1-2" cubes
  
• [use more or less of the below as you like, all together veggies are enough to fill an 8 cup measure]
  
  
  
  • 3-4 large Carrots peeled and chopped
    
  • 5-6 medium red Potatoes - quartered
    
  • 3-4 stalks Celery, chopped,
    
  • ~1 cup chopped onion
    
  
  
• 2 8oz cans tomato sauce
  
• 1 cup hot water, 1 beef bouillon cube optional
  
• 1/2 tablespoon thyme
  
• 1 tablespoon dried basil
  
• 1/4 tablespoon black pepper
  

In a paper bag or flat Tupperware container, add 1tbsp flour and a portion
of the beef at a time, shaking to coat.
Remove coated beef to platter, sprinkle with black pepper to taste.
In heavy kettle or pot, heat 2 tablespoons of vegetable oil.
Brown beef over low heat in oil.
When brown, add tomato sauce, water/bouillon and spices.
Simmer 45min-1hr at medium-to-low heat, stirring occasionally.
Add vegetables and enough water to cover.
Simmer until vegetables are done to taste, ~45 minutes.
Taste after ~30 min and add additional spices as needed.