Chuckwagon Stew - cooking recipe

Ingredients

2 pound rump roast, cut into 1-inch chunks
Arrowroot to thicken
Garlic Pam
2 teaspoon Morton Lite Salt
1/4 teaspoon black pepper
1 teaspoon chili powder
1/4 teaspoon thyme
1 small bay leaf
1 (16 oz) can low sodium tomatoes
1 (10 oz) can low sodium beef broth
6 potatoes, peeled and quartered
4 stalks celery, 2-inch pieces
1 package frozen green beans

Preparation

Wash and pat dry meat. Brown in pam in a 5 quart pot. Add seasoning, tomatoes, broth and veggies to meat. Cover and simmer for 2-2 1/2
hours. Use arrowroot per directions to thicken.