Stew

• 3 slices bacon
• 1 lb. stew meat
• 1 (16 oz.) can tomatoes
• 2 c. beef broth or bouillon
• 1 c. water
• 2 ribs celery, sliced
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 1 oz. Worcestershire sauce
• 1 tsp. chili powder
• 1 Tbsp. flour
• salt and pepper
• 4 medium carrots, sliced thick
• 4 small potatoes
• 1 (8 oz.) can corn

1. Fry bacon in a large stew pot.
2. Remove bacon.
3. Add stew meat and sear.
4. Lower heat and add tomatoes, beef broth, water, celery, onion, garlic, Worcestershire sauce and chili powder.
5. Cover and simmer 2 hours.
6. Remove 1/4 cup broth from stew.
7. Cool and mix with flour.
8. Add flour mixture to stew.
9. Season.
10. Add carrots and potatoes and cook 30 minutes.
11. Add corn and bacon.
12. Cook another 5 minutes.

bacon, stew meat, tomatoes, beef broth, water, celery, onions, garlic, worcestershire sauce, chili powder, flour, salt, carrots, potatoes, corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1064316 (may not work)