Ingredients

• 2 ½ pounds Beef Cubed
• 2 tablespoons Flour
• 2 teaspoons Salt
• 1 teaspoon Pepper
• 3 tablespoons Olive Oil For Browning the Meat
• 2 cups Stock Vegetable or Beef
• 2 cups Tomato Sauce Optional
• 2 cups Carrots Peeled and Cut into rounds
• 4 cups Potatoes Peeled and Cut
• ½ cup Onion Chopped
• 1 cup Celery Diced - Optional
• Other Vegetables (like Corn Or Green Beans) Optional

Instructions

1. 1
   In a bowl or plastic bag, mix the flour, salt, and pepper.
2. 2
   Toss the cubed beef in the mixture until evenly coated.
3. 3
   Heat the oil in a large soup pan or Dutch oven.
4. 4
   Add the beef and cook until well-browned on all sides.
5. 5
   Pour the stock and the optional tomato sauce into the pan with the beef.
6. 6
   In separate pans, par-boil the carrots and potatoes until they begin to soften.
7. 7
   Drain the water and add the vegetables to the main beef pot.
8. 8
   Stir in the onions, celery, and any other green vegetables you are using.
9. 9
   Cover and let the stew simmer for 45 minutes to allow the flavors to meld and the beef to become tender.
10. 10
    For best results, transfer the stew to a crock pot on the "warm" setting until you are ready to serve.