Chuck Wagon Stew

• 3 Tbsp. flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 to 1 1/2 lb. round steak, cut into cubes
• 2 Tbsp. vegetable oil
• 1 medium onion, peeled and sliced into rings
• 2 c. water
• 1 clove garlic, minced
• 1 (16 oz.) can whole tomatoes, cut up
• 1 (6 oz.) can mushroom steak sauce
• 1/2 tsp. dried basil
• 1/4 tsp. celery salt
• dash of cayenne pepper
• 2 medium potatoes, diced and pared
• 2 (16 oz.) cans mixed vegetables

1. Combine flour, salt and pepper.
2. Dredge beef cubes in flour mixture, reserving remaining flour.
3. In Dutch oven, brown meat in hot oil, turning often.
4. Add onion, water and garlic; cook until tender.
5. Stir tomatoes with liquid into reserved flour; add to meat with mushroom steak sauce, basil, celery salt and cayenne.
6. Bring to a boil; reduce heat and simmer, covered, for 1 hour.
7. Add potatoes; cover and simmer for 1 hour.
8. Stir occasionally; add more water as needed.
9. Stir in mixed vegetables.

flour, salt, pepper, vegetable oil, onion, water, clove garlic, tomatoes, mushroom steak sauce, basil, celery salt, cayenne pepper, potatoes, mixed vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1020 (may not work)