Beef Stew

By merehodge

Ingredients

• 2 lb chuck steak (or lean roast), trimmed and cubed
• 1/4 flour
• 1/4 cup oil
• 1 tsp salt
• 1 tsp celery salt
• 1 clove garlic
• 1 bay leaf
• 1/4 cup sherry or brandy
• 8 oz. tomato sauce
• 5-6 carrots, sliced
• 3-4 potatoes, peeled and cubed
• 1 cup frozen peas
• 8 oz. mushrooms, quartered
• mushrooms.

Preparation

Step 1

Heat oil in heavy stock pot over medium-high heat. Coat meat in flour (on the countertop or in a large plastic bag) and place in oil. Stir meat occasionally until nicely browned. Add salt, garlic, bay leaf, sherry or brandy, tomato sauce and one cup water. Reduce heat and simmer 1 1/2 hours. Preheat oven to 350 degrees. Remove bay leaf, add veggies, cover and bake for 1 - 1 1/2 hours.