Wagon Wheel Stew

• 1 1/2 lb. beef stew meat, cut into 1-inch cubes
• 1/4 c. flour
• 1/2 tsp. seasoned salt
• 1/4 tsp. pepper
• 3 Tbsp. oil
• 1 garlic clove, minced
• 1 1/2 c. water
• 16 oz. whole tomatoes, undrained and cut up
• 1/4 c. barbecue sauce
• 1 Tbsp. Worcestershire sauce
• 2 medium onions, quartered
• 1 bay leaf
• 4 carrots, cut into 1/2-inch pieces
• 1 stalk celery, cut in 1/2-inch pieces
• 3 oz. (1 c.) wagon wheel pasta

1. Coat beef cubes with mixture of flour, salt and pepper.
2. In large saucepan, brown meat and garlic in the oil.
3. Stir in water, tomatoes, barbecue sauce, Worcestershire sauce, onions and bay leaf.
4. Bring to boil, reduce heat, cover and simmer for 1 1/2 hours.
5. Add carrots, celery and pasta.
6. Cover and simmer for 30 to 40 minutes or until vegetables are tender.
7. Makes 4 servings.

beef stew meat, flour, salt, pepper, oil, garlic, water, tomatoes, barbecue sauce, worcestershire sauce, onions, bay leaf, carrots, celery, wagon wheel pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=280200 (may not work)