Chuck Wagon Stew

• 1 tsp. sugar
• 1/4 c. flour
• 2 lb. stewing beef, cut in 1-inch cubes
• 2 Tbsp. shortening
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. chili powder
• 1/4 tsp. thyme
• 1 bay leaf
• 1 c. green peas
• 1 (16 oz.) can tomatoes
• 10 oz. beef broth
• 6 small potatoes
• 6 small carrots
• 6 small onions
• 3 or 4 celery stalks

1. Combine sugar and flour in paper or plastic bag.
2. Shake meat in bag to coat.
3. Brown in hot shortening.
4. Add seasoning, tomatoes and broth.
5. Cover and simmer about 2 hours or until meat is tender.
6. Stir in prepared bite-sized vegetables, except peas. Cook 30 minutes, covered.
7. Add peas and continue cooking about 15 minutes.
8. Water may be added if needed during the 2 hour cooking. Yields 8 to 10 servings.

sugar, flour, stewing beef, shortening, salt, pepper, chili powder, thyme, bay leaf, green peas, tomatoes, beef broth, potatoes, carrots, onions, celery stalks

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268152 (may not work)