Football Beef Stew

• 2 lbs chuck steaks (bone in)
• 2 tablespoons flour
• 3 tablespoons oil
• 2 large onions (diced)
• 5 celery ribs (sliced)
• 1 (28 ounce) package frozen hash brown potatoes
• 1 (12 ounce) package frozen green beans
• 1 (16 ounce) package frozen sliced carrots
• 3 garlic cloves (minced)
• 1 (28 ounce) can crushed tomatoes, 1/2 of the can of water
• 1 tablespoon beef base
• 1 (12 ounce) jar beef gravy
• 3 bay leaves
• 1 tablespoon seasoning salt
• 2 teaspoons celery salt
• pepper (optional)

1. Slice the steak pieces into one inch cubes. Toss in a ziplock bag with the flour, salt/pepper.
2. Heat oil in large pot or dutch oven over medium heat. Add onions, celery and steak pieces. Cook until steak is browned.
3. Add garlic, tomatoes, water, beef base, bay leaves and all seasonings.
4. Bring to boil. Lower heat and simmer covered for 1 hour.
5. Add gravy and frozen potatoes, carrots and green beans and cook uncovered for 1/2 hour.
6. We serve this over a bowl of noodles.

chuck, flour, oil, onions, celery, potatoes, green beans, carrots, garlic, tomatoes, beef base, beef gravy, bay leaves, salt, celery salt, pepper

Taken from www.food.com/recipe/football-beef-stew-337671 (may not work)