Brown Stew

• 2 lbs cubed chuck roast
• flour
• salt and pepper
• 2 stalks celery, sliced
• 2 carrots, sliced
• 1 cup chopped onion
• 14 ounces petite diced tomatoes
• 1 teaspoon beef base
• 1 teaspoon Kitchen Bouquet
• 1 teaspoon Worcestershire sauce
• 1 teaspoon parsley
• olive oil

1. salt and pepper beef and coat with flour, brown in a little oil a few pieces at a time in a large dutch oven type pot.
2. put all meat back in pot and add enough water to barely cover meat.
3. add all remaining ingredients cook 1 hour on a low boil stirring occasionally.
4. thicken with cornstarch and water if necessary.
5. serve with rice.

chuck roast, flour, salt, stalks celery, carrots, onion, tomatoes, beef base, kitchen, worcestershire sauce, parsley, olive oil

Taken from www.food.com/recipe/brown-stew-347354 (may not work)