Beef Stew

• 2 lb. beef stew, cut into cubes
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• flour (enough for dredging meat)
• shortening (for browning)
• 2 chopped onions
• 2 cans Hunt's tomato special
• 2 c. boiling water
• 1 bay leaf
• 4 stalks celery, cut into 1/4-inch pieces
• 1 green pepper, diced
• 4 carrots, sliced
• 6 potatoes, cut into cubes

1. Saute the onions with the celery.
2. Add salt and pepper to dredging flour.
3. Brown on all sides in hot shortening.
4. Mix tomato puree and hot water; pour over meat and onions.
5. Add bay leaf. Simmer for 1 hour.
6. Add remaining ingredients; simmer until all ingredients are done, approximately 1 hour, on low heat; stir often.
7. Remove bay leaf.
8. The liquid may be a little too thick. If so, add a little more water.
9. It's supposed to be thicker than soup.

beef stew, salt, pepper, flour, shortening, onions, tomato special, boiling water, bay leaf, stalks celery, green pepper, carrots, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=784383 (may not work)