Chuck Wagon Stew

• 1 tsp. sugar
• 1/4 c. flour
• 2 lb. lean stew meat, cut in 1-inch cubes
• 2 Tbsp. melted shortening
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. chili powder
• 1/4 tsp. thyme
• 1 bay leaf
• 2 peeled tomatoes, quartered
• 1 (10 1/2 oz.) can beef broth
• 6 small potatoes, peeled and quartered
• 6 carrots, cut in 2-inch pieces
• 6 whole small onions, peeled
• 3 to 4 stalks celery, in 2-inch pieces
• 1 c. frozen green peas
• 3/4 c. water

1. Combine sugar and flour. Coat beef with mixture and brown in hot shortening.
2. Add seasonings, tomatoes and broth.
3. Cover and simmer over low heat about 1 1/2 to 2 hours or until meat is almost tender (add up to 3/4 cup water as necessary).
4. Stir in vegetables except peas; cover and cook about 30 minutes.
5. Add peas. Cover and cook about 15 minutes more. Serves 6 to 8.

sugar, flour, lean stew meat, shortening, salt, pepper, chili powder, thyme, bay leaf, tomatoes, beef broth, potatoes, carrots, onions, stalks celery, frozen green peas, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=746865 (may not work)