Beef Stew

• 1 Tbsp. virgin olive oil
• 1 lb. beef stew meat, cut into 1 inch cubes
• 1 C. flour
• 2 C. hot water
• 1 C. carrots, trimmed, peeled and cut into 1 inch pieces
• 1 C. potatoes, peeled and diced into 1 inch pieces
• 1/2 C. celery, chopped
• 1/2 C. onion, chopped
• 1 C. frozen peas
• 12 medium mushrooms, washed
• 1 bay leaf
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp. salt
• 1 - 8 oz. can tomato sauce

1. Roll pieces of beef stew meat in flour to coat. Heat the oil in a large nonstick pan over high heat. When the oil is hot, add about half of the meat and brown it on all sides for 3 minutes. Remove the pieces of meat with tongs and place them in a Dutch oven. Repeat this procedure with remaining meat; adding more olive oil as needed. Add hot water to meat and bring the mixture to a boil over high heat, reduce the heat to low, cover and simmer for 1 hour.

virgin olive oil, beef stew meat, flour, water, carrots, potatoes, celery, onion, frozen peas, mushrooms, bay leaf, worcestershire sauce, salt, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52662 (may not work)