Chuck Wagon Stew - cooking recipe

Ingredients

1 tsp. sugar
1/4 c. flour
2 lb. lean stew meat, cut in 1-inch cubes
2 Tbsp. melted shortening
2 tsp. salt
1/4 tsp. pepper
1 tsp. chili powder
1/4 tsp. thyme
1 bay leaf
2 peeled tomatoes, quartered
1 (10 1/2 oz.) can beef broth
6 small potatoes, peeled and quartered
6 carrots, cut in 2-inch pieces
6 whole small onions, peeled
3 to 4 stalks celery, in 2-inch pieces
1 c. frozen green peas
3/4 c. water

Preparation

Combine sugar and flour. Coat beef with mixture and brown in hot shortening.
Add seasonings, tomatoes and broth.
Cover and simmer over low heat about 1 1/2 to 2 hours or until meat is almost tender (add up to 3/4 cup water as necessary).
Stir in vegetables except peas; cover and cook about 30 minutes.
Add peas. Cover and cook about 15 minutes more. Serves 6 to 8.