Cold Winter Night Stew
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound of beef stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil
1 small onion, chopped
2 celery ribs, thickly sliced
2 cloves garlic, finely chopped
14 1/2-ounce can of tomatoes, undrained and diced
2 small carrots, peeled and thickly sliced
1 teaspoon of beef base or bouillon granules
1/2 teaspoon ground thyme
1 large potato, peeled and cut into 1-inch pieces
Combine flour, salt, and pepper in medium bowl. Add beef, tossing well to coat. Heat vegetable oil in large saucepan over medium-high heat. Add beef, onion, celery, and garlic. Cook while stirring frequently for 6 to 8 minutes or until beef is no longer pink and vegetables are tender. Add tomatoes with juice, carrots, beef base or bouillon, and thyme. Bring to a boil. Reduce heat to low and cover. Cook while stirring occasionally for 25 minutes. Add potato and then cook while stirring occasionally for 25 to 30 minutes.