Laverne'S Beef Stew

• 2 lb. lean beef cubes
• 1 large onion
• 6 celery stalks
• 3 large carrots
• 10 red potatoes
• 2 tsp. olive oil
• 2 tsp. Season-All
• 2 tsp. salt
• 2 tsp. pepper
• 3 tsp. Worcestershire sauce
• 1 can peas
• 1 tsp. parsley
• 1 can tomato bisque soup with tomato pieces
• 2 beef bouillon cubes
• 2 bay leaves
• 3 c. water

1. Brown beef in heavy Dutch oven in olive oil. Brown onion.
2. Add about 3 cups water, bay leaves, bouillon cubes and seasonings. Cook about 20 minutes.
3. Add carrots and cook about 20 minutes. Add celery and other ingredients except potatoes, soup and peas. Last, add the potatoes.
4. Cook until tender.
5. Add soup and some water.
6. Last add peas.
7. Serve with toasted English muffins.

lean beef cubes, onion, celery stalks, carrots, red potatoes, olive oil, seasonall, salt, pepper, worcestershire sauce, peas, parsley, tomato bisque soup with tomato, bay leaves, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=580698 (may not work)