Gaston Beef Stew - cooking recipe

Ingredients

2 Tbsp. vegetable oil
2 lb. beef (stew or chuck)
1 to 2 chopped garlic cloves
1 large chopped onion
1 c. beef bouillon
1 c. tomato sauce
12 peppercorns
3 whole cloves
1/4 c. chopped parsley
1 bay leaf
1/2 c. dry sherry (I use cooking sherry)
6 medium potatoes, pared and quartered
6 carrots, pared and quartered
1 stalk celery, chopped

Preparation

In large skillet, heat oil and add beef which you have cut into bite-sized pieces.
Brown meat over high heat.
Pour off most of the accumulated fat.
Sprinkle meat with flour and place meat in heavy saucepan.
Pour next 8 ingredients over it.
Simmer, covered, for 2 to 3 hours, or until meat is easily pierced with a fork.
During the last hour of cooking, add sherry.
Separately cook the last three ingredients until nearly tender.
Add to rest of stew for last 15 minutes of cooking.
Serves 4 to 6.