INGREDIENTS
- 1 teaspoon sugar
- 1/4 cup all-purpose flour
- 2 lbslean stewing beef , cut into bite size pieces
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1/2 teaspoon fresh cracked pepper
- 1 teaspoon chili powder
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 2 tomatoes, peeled and quartered
- 1 (10 1/2ounce)can beef broth
- 6 small potatoes, pealed and quartered
- 6 small carrots, cut into 2 inch chunks
- 1 large onion, diced
- 1/2 cup chopped celery
- 1 cup frozen green peas
- 1 cup frozen corn
DIRECTIONS
- Combine the sugar and flour.
- Coat beef with flour mixture and brown in olive oil in large dutch oven.
- Add seasonings, tomatoes and broth to meat.
- Cover and simmer on low heat for 1 hour or until meat is tender (cook time will depend on how large your chunks of meat are).
- Stir in potatoes, carrots and celery and cook for 20 minutes longer, or until veggies are fork tender.
- Add peas and corn and cook for 15 minutes longer.
- Serve with cornbread or a crusty bread and a salad and you have a fantastic meal.
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