Gaston Beef Stew

• 2 Tbsp. vegetable oil
• 2 lb. beef (stew or chuck)
• 1 to 2 chopped garlic cloves
• 1 large chopped onion
• 1 c. beef bouillon
• 1 c. tomato sauce
• 12 peppercorns
• 3 whole cloves
• 1/4 c. chopped parsley
• 1 bay leaf
• 1/2 c. dry sherry (I use cooking sherry)
• 6 medium potatoes, pared and quartered
• 6 carrots, pared and quartered
• 1 stalk celery, chopped

1. In large skillet, heat oil and add beef which you have cut into bite-sized pieces.
2. Brown meat over high heat.
3. Pour off most of the accumulated fat.
4. Sprinkle meat with flour and place meat in heavy saucepan.
5. Pour next 8 ingredients over it.
6. Simmer, covered, for 2 to 3 hours, or until meat is easily pierced with a fork.
7. During the last hour of cooking, add sherry.
8. Separately cook the last three ingredients until nearly tender.
9. Add to rest of stew for last 15 minutes of cooking.
10. Serves 4 to 6.

vegetable oil, beef, garlic, onion, beef bouillon, tomato sauce, peppercorns, cloves, parsley, bay leaf, sherry, potatoes, carrots, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754417 (may not work)