Hearty Beef Stew

6 Servings

• 1½ pounds beef stew meat, cut into 1½-inch cubes
• 6 tablespoons all-purpose flour, divided
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons olive oil
• 2¼ cups water, divided
• 1 8-ounce can tomato sauce
• 2 beef bouillon cubes
• 2 medium stalks celery, cut into 1-inch pieces
• 2 medium onions, quartered
• 1 bay leaf
• 6 medium carrots, cut into 1-inch pieces
• 4 medium potatoes, cut into 1-inch pieces
• 1 cup frozen green peas
• 2 tablespoons chopped fresh parsley

Coat beef cubes with mixture of ¼ cup flour, salt, and pepper. In 5-quart Dutch oven, brown meat in oil. Stir in 2 cups water, tomato sauce, bouillon cubes, celery, onions, and bay leaf. Bring to a boil. Reduce heat; cover and simmer 1½ hours or until meat is tender.

Remove bay leaf. Add carrots and potatoes. Cover; simmer an additional 30 to 40 minutes or until vegetables are tender.

In small jar with lid, add 2 Tablespoons flour to ¼ cup water; shake well. Stir into stew mixture. Stir in peas. Cook over medium heat until mixture boils and thickens, stirring frequently. Garnish each serving with parsley.

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