3 lb beef for stew
6 Tbl salad oil
1 c chopped onion
1 c chopped green pepper
1 c sliced celery
1/2 cup + 2 TBL water
1 can (10.5 oz) condensed beef broth, undiluted
1 can (8 oz) tomato sauce
2 Tbl chopped fresh parsley
1 clove garlic, finely chopped
1 Tbl salt
¼ tsp ground pepper
1/8 tsp dried thyme leaves
1 bay leaf
6 small potatoes (about 2 lbs)
6 medium carrots, pared (about ¾ lb)
6 small white onions, peeled
1 to 2 Tbl flour
1 tomato, cut into wedges
~Cut beef into 1-in pieces. In hot oil in stockpot, over medium heat, brown one-third meat at a time (just enough to cover bottom of pan) until browned on all sides. Remove as browned.
~Add chopped onion, green pepper and celery to stock pot and sauté until tender – about 8 minutes. Return beef to pan.
~Add ½ cup water, the beef broth, tomato sauce, parsley, garlic, salt, pepper, thyme and bay leaf; bring to boiling. Reduce heat; simmer, covered and stirring several times, 1-¼ hours.
~Add potatoes, carrots, and onions. Simmer, covered, 1 hour longer or until meat and vegetables are tender. Remove from heat; skim off fat.
~Mix flour with 2 Tbl water. Stir into beef mixture. Arrange tomato wedges, skin side up, on top; simmer, covered 10 minutes. Makes 6 servings
