Beef Stew

• 4 lb. beef, cut in 1 1/2 to 2-inch cubes
• 1 Tbsp. seasoned salt
• 1/4 c. cooking oil
• 2 Tbsp. butter or margarine
• 3 cloves garlic, crushed in garlic press
• 1 c. chopped onion
• 3/4 c. thinly sliced celery
• 1/4 c. flour
• 2 (8 oz.) cans tomato sauce
• 2 c. lemon-lime carbonated beverage
• 1 beef bouillon cube
• 2 Tbsp. snipped parsley
• 1 Tbsp. brown sugar
• 1 tsp. marjoram
• 1 tsp. thyme
• 1/4 tsp. black pepper
• 2 Tbsp. butter or margarine
• 1 lb. mushrooms, cut in quarters

1. Sprinkle meat on all sides with seasoned salt. Heat oil and 2 tablespoons butter or margarine in a large skillet. Add meat and brown well on all sides. Add garlic, onion and celery to fat in skillet; cook about 3 minutes. Blend in the flour, then stir in next 8 ingredients. Cover and bring to boil; reduce heat and simmer 2 1/2 hours. Remove fat.

beef, salt, cooking oil, butter, garlic, onion, celery, flour, tomato sauce, lemonlime, parsley, brown sugar, marjoram, thyme, black pepper, butter, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98818 (may not work)