Beef Stew(Servings: 4. Preparation Time: 3 Hours.)

• 1/4 c. all-purpose flour
• salt
• black pepper
• 2 lb. beef stew meat
• 3 Tbsp. olive oil
• 1 Tbsp. sugar
• 2 whole celery stalks, diced
• 4 whole parsley sprigs, chopped
• 1 whole garlic clove, minced
• 1 whole bay leaf
• 2 c. canned tomatoes
• 4 c. beef bouillon
• 1 Tbsp. tomato paste
• 4 whole carrots, peeled and quartered
• 3 whole potatoes, peeled and quartered
• 12 whole small white boiling onions, peeled

1. Season flour with salt and pepper to taste.
2. Dredge meat in flour.
3. In a large soup kettle, brown meat in hot olive oil.
4. Add sugar, celery, parsley, garlic, bay leaf, tomatoes, bouillon and tomato paste.
5. Bring to a boil, reduce heat and simmer one hour. Taste and season with additional salt and pepper or herbs of your choice, if desired.
6. Add carrots and potatoes and continue to simmer until vegetables are tender.
7. Add onions and simmer until onions are tender.

allpurpose, salt, black pepper, beef stew meat, olive oil, sugar, celery stalks, parsley sprigs, garlic, bay leaf, tomatoes, beef bouillon, tomato paste, carrots, potatoes, white boiling onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=559414 (may not work)