Old Fashioned Beef Stew

• 1 lb beef chuck roast, cut into 1 inch cubes
• 2 tablespoons flour
• 1 large yellow onion, large dice
• 2 tablespoons tomato paste
• 5 cups beef broth (water and beef bouillon can be substituted)
• 4 carrots, sliced
• 2 large potatoes, cubed
• 2 stalks celery, sliced
• frozen vegetables, like corn and peas (optional)

1. Coat beef with flour, shaking off the excess.
2. In a large pot, heat oil over medium-high heat.
3. Add beef; saute until browned.
4. Remove and place on a plate.
5. Add onions and saute lightly.
6. Return beef to pot, stir in tomato paste and beef broth.
7. (Add 4 cups now, it should just cover the meat.
8. If you need more liquid later you can add the additional 2 cups.)
9. Bring soup to a simmer and cover for an hour and 15 minutes.
10. Add carrots, celery, and potato.
11. Simmer an additional 20 minutes.
12. Add corn and peas, if desired, and simmer another 5 minutes.

beef chuck roast, flour, yellow onion, tomato paste, beef broth, carrots, potatoes, stalks celery, frozen vegetables

Taken from www.food.com/recipe/old-fashioned-beef-stew-279993 (may not work)