Eva Cranford'S Chuck Wagon Stew

• 1 tsp. sugar
• 1/4 c. flour
• 2 lb. lean beef, cut into 1-inch cubes
• 2 Tbsp. oil
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. chili pepper
• 1/4 tsp. thyme
• 1 bay leaf
• 2 tomatoes, peeled and quartered or 1 can whole tomatoes
• 1 (10 oz.) can beef broth
• 6 small potatoes, peeled and chopped
• 6 small carrots, chopped
• 6 small onions
• 3 to 4 stalks celery, chopped in 2-inch slices
• 1 c. frozen peas

1. Combine flour and sugar and coat beef.
2. Brown beef in hot oil. Mix together salt, pepper, chili pepper, thyme, bay leaf, tomatoes and beef broth and cover meat.
3. Cover and simmer 1 to 1 1/2 hours until meat is almost tender.

sugar, flour, lean beef, oil, salt, pepper, chili pepper, thyme, bay leaf, tomatoes, beef broth, potatoes, carrots, onions, stalks celery, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=439484 (may not work)