Chuck Wagon Stew - cooking recipe

Ingredients

1 tsp. sugar
1/4 c. all-purpose flour
2 lb. lean beef, cut in 1-inch cubes
2 Tbsp. oil or shortening
2 tsp. salt
1/4 tsp. pepper
1 tsp. chili powder (I use less)
1/4 tsp. thyme
1 bay leaf
1 small can whole peeled tomatoes, cut up
1 (10 1/2 oz.) can beef broth
6 small potatoes, peeled and quartered
6 small carrots, peeled and cut into 2-inch pieces
6 small onions, peeled and cut in half
3 to 4 stalks celery, cut into 2-inch pieces
1 pkg. frozen green peas

Preparation

Combine sugar and flour and coat beef (I use brown bag and shake a few pieces at a time).
Brown beef in large stock pot in melted shortening (or oil).
Add seasonings, tomatoes and broth to meat.
Cover and simmer over low heat about 1 1/2 to 2 hours until meat is tender.
Stir in vegetables, except peas; cover and cook about 30 minutes.
Add peas; cover and cook about 15 minutes. Yields 6 to 8 servings.