Beef Stew

• 2 lb. beef stew meat, cut into 1 1/2-inch cubes
• 1/3 c. fat
• 1/3 c. flour
• dash of salt
• dash of pepper
• 1/2 c. chopped onions
• 1 bay leaf
• 1 clove garlic
• 2 c. hot water or meat stock
• 1 c. canned tomatoes
• 1 tsp. Worcestershire sauce
• 4 stalks celery
• 1 doz. small onions
• 6 medium carrots
• 4 medium quartered potatoes

1. Coat meat with flour.
2. Slowly brown meat in hot fat on all sides.
3. Add salt, pepper, chopped onions, bay leaf and garlic. Slowly stir in hot water or meat stock and canned tomatoes.
4. Add Worcestershire sauce.
5. Cover pan and simmer 2 hours until meat is tender.
6. Add sliced celery, whole onions, carrots cut into 2-inch lengths and potatoes.
7. Sprinkle vegetables with salt and pepper. Cover and simmer 20 to 30 minutes longer until vegetables are tender.
8. (If serving with dumplings, 15 minutes before end of cooking time drop dumplings by the spoonful on top of bubbling stew and cover tightly.)
9. Place meat and vegetables in middle of a hot platter.
10. Surround them with dumplings.
11. Serves 6.

beef stew meat, fat, flour, salt, pepper, onions, bay leaf, clove garlic, water, tomatoes, worcestershire sauce, stalks celery, onions, carrots, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=621203 (may not work)