IRISH BEEF STEW

By Vanetta

Ingredients

• 2 # beef stew meat
• 1 onion, finely chopped
• 2 stalks celery, finely chopped
• 1 bay leaf
• 2 lg. potatoes, peeled and chopped into chunks
• 3 lg. carrots, peeled a d cut into thick slices
• 16 oz. bag frozen peas
• 2 cans beef broth
• 2 (8 oz) cans tomato sauce
• Flour in a plastic bag
• 2 tbsp. cooking oil
• salt and pepper to taste

Preparation

Step 1

Cut beef into bit size cubes. Add beef to flour in bag and shake until coated. Heat oil in large pot. Add celery, onion and bay leaf. Saute until onions and celery are translucent but not browned. Add the beef a little at a time to the pan and brown completely. Add beef broth and tomato sauce. If necessary, add enough water to cover beef. Bring to boil. Reduce heat to simmer. Cover pot and cook for 1-2 hours until beef is tender. Add carrots and potatoes. Cook ½ hour until vegetables are tender. Add frozen peas. Cook 5-10 minutes until peas are tender.