Mom'S Beef And Vegetable Stew

• 1 lb. beef for stew
• 4 Tbsp. salad oil
• 2/3 c. chopped onions
• 2/3 c. chopped green peppers
• 2/3 c. sliced celery
• 2/3 c. condensed beef broth
• 1/2 c. water
• 1 (8 oz.) can tomato sauce
• 1 envelope Italian salad dressing mix
• 4 small potatoes, cut
• 6 medium carrots, cut
• 4 small whole white onions, peeled
• 1 Tbsp. all-purpose flour
• 2 Tbsp. water

1. Brown beef cubes in hot oil in a Dutch oven. Remove from pan. Saute onions, green peppers and celery in oil remaining in pan for about 5 minutes or until tender.
2. Return beef to pan.
3. Add beef broth, 1/2 cup water, tomato sauce and salad dressing mix.
4. Bring to a boil. Reduce heat, cover and simmer 1 1/4 hours, stirring occasionally.
5. Add potatoes, carrots and whole onions. Simmer 1 hour or until meat and vegetables are tender. Remove from heat. Skim off excess fat. Blend flour with 2 tablespoons water.
6. Stir into beef mixture. Cover and simmer 10 minutes or until thickened. Makes 6 servings.

beef, salad oil, onions, green peppers, celery, condensed beef broth, water, tomato sauce, italian salad dressing, potatoes, carrots, white onions, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226595 (may not work)