Spicy, Hearty Beef And Vegetable Stew

• 2 pounds lean beef cut in 1 1/2 inch cubes
• 2 tablespoons fat
• 1 teaspoon sugar
• 4 tablespoons flour
• 2 teaspoons salt
• 1/4 teaspoon black pepper or red pepper flakes
• 2 teaspoons Chili Powder (essential for this stew)
• 1 bay leaf
• 2 teaspoons "Fuller's Fine Herbs Beaujolais Blend" or oregano
• 4 cloves (whole cloves the spice)
• 2 tomatoes chopped or one 15 ounce can diced tomatoes
• 1 raw red pepper, coarsely chopped
• 2 cups meat stock
• 2 cups boiling water
• 6 small red potatoes cut in half
• 6 small carrots, sliced 1 inch thick
• 6 small onions or two whole onions quartered & peeled
• 3-4 stalks celery, sliced
• 1 cup of fresh peas (can also use green beans)

1. Heat a large, heavy skillet with the oil. Brown the meat over medium high heat turning as needed; sprinkle with sugar and continue to brown. Then dust lightly with flour and continue to brown. Add the tomatoes, red pepper, herbs, bay leaf, cloves, beef stock and boiling water. Cover and simmer over low heat about 1 1/2 hours or until meat is tender.
2. Add the vegetables except the peas or beans and combine. Continue to cook 30 minutes longer.
3. Add peas; cook 5 minutes longer.
4. Serve with French bread or homemade buttermilk biscuits.

lean beef, fat, sugar, flour, salt, ubc, chili powder, bay leaf, herbs, tomatoes, red pepper, meat stock, boiling water, red potatoes, carrots, onions, stalks celery, fresh peas

Taken from www.epicurious.com/recipes/member/views/spicy-hearty-beef-and-vegetable-stew-1234003 (may not work)