Beef Stew Daisyfields

• 2 lbs beef chuck, cut in 1 1/2-inch cubes
• 2 tablespoons oil
• 1 teaspoon sugar
• 1 tablespoon flour
• 2 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 teaspoon chili powder
• 1/2 teaspoon thyme
• 1 bay leaf
• 4 cloves
• 1 tomatoes, peeled and quartered or (14 1/2 ounce) can tomatoes, drained
• 1 green pepper, coarsely cut
• 2 cups beef stock
• 2 cups boiling water
• 5 potatoes, pared and cut into big chunks
• 6 carrots, scraped and cut into big chunks
• 4 onions, peeled and cut into big chunks
• 4 celery, sliced
• 1 cup peas (fresh if you have it)

1. Brown meat slowly in oil in heavy kettle or dutch oven. Sprinkle with sugar and continue browning until all meat is well seared. Dust lightly with flour and continue to brown.
2. Add seasonings, bay leaf, cloves, tomatoes, green pepper, stock, and boiling water. Cover kettle. Simmer over low heat for 2 1/2 hours until meat is tender.
3. Add vegetables, except peas, and continue to cook 1 hour longer. Add peas and cook 15 minutes longer.
4. Small buttered biscuits complement this stew.

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

Taken from www.food.com/recipe/beef-stew-daisyfields-269492 (may not work)