Peggy'S Stew - cooking recipe

Ingredients

1 1/4 lb. ground beef
1 large stalk celery, diced
1 pepper, diced
1 (16 oz.) bag Hanover frozen vegetables for soup
1 (14 1/2 oz.) can tomato wedges sweetened with 1 Tbsp. sugar
2 beef bouillon cubes
celery seed, basil, parsley, oregano, Nature's seasoning and soup greens to taste

Preparation

Use Dutch oven pan.
Cover bottom of pan with oil and brown ground beef.
Cut up celery and pepper and add to stew along with frozen vegetables and sweetened tomato wedges.
Add enough water to fill half of pan.
Add desired amounts of seasonings.
(I add generous amounts of each for a flavorful aroma.)
Add beef bouillon cubes.
Simmer about 1 hour.
When cooked, thicken stew with 3/4 cup flour and water.
Serves 4 (one bowl apiece).