Garden Beef Stew

• 1 1/2 lb. lean stew beef, cut in bite size pieces
• 1/4 c. all-purpose flour
• 1/2 tsp. seasoned salt
• 1/3 c. Wesson oil
• 2 medium onions, cut in 1-inch chunks
• 1 (14 1/2 oz.) can beef broth
• 1 (8 oz.) can tomato sauce
• 2 medium potatoes, peeled and cubed
• 2 medium stalks celery, cut in 1-inch chunks
• 2 medium carrots, cut in 1-inch chunks
• 1 c. fresh or 10 oz. box frozen lima beans
• 3/4 tsp. salt
• 3/4 tsp. marjoram
• 1/2 tsp. pepper
• 1/4 tsp. thyme

1. In plastic bag, toss beef with flour and seasoned salt. In Dutch oven, brown beef
2. and
3. onions in hot oil until onions are tender.
4. Add remaining ingredients; stir until well mixed. Bring to a boil,teduceteat and simmer, covered, 90 minutes or until beef is tender.
5. Yields 9 cups stew.

lean stew beef, allpurpose, salt, wesson oil, onions, beef broth, tomato sauce, potatoes, stalks celery, carrots, beans, salt, marjoram, pepper, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440524 (may not work)