Chuckwagon Stew

• 2 lb. beef chuck
• 2 tsp. flour
• 2 Tbsp. oil
• 1 1/2 tsp. salt
• 1 tsp. chili powder
• 1/4 tsp. pepper
• 1/4 tsp. thyme
• 1 bay leaf
• 6 small onions
• 3 to 4 stalks celery, chunked
• 2 tomatoes, quartered
• 1 green pepper, chopped coarsely
• 1 c. beef stock
• 1 c. water
• 6 small potatoes, peeled and halved
• 6 small carrots, halved
• 1 c. fresh peas

1. Dust beef with flour.
2. Thoroughly brown on all sides in hot oil, turning often.
3. Add salt, chili powder, pepper, thyme, bay leaf, tomatoes, green pepper, beef stock and water.
4. Cover and simmer over low heat until meat is almost tender, 1 1/2 to 2 hours, stirring occasionally to prevent foods from sticking.
5. Add potatoes, carrots, onions and celery.
6. Cover and cook 30 minutes. Add peas; cook until vegetables are done, about 15 minutes. Serves 6 to 8.

beef chuck, flour, oil, salt, chili powder, pepper, thyme, bay leaf, onions, stalks celery, tomatoes, green pepper, beef stock, water, potatoes, carrots, fresh peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206241 (may not work)