Beef Stew

By ksgroves

Ingredients

• 2 pounds boneless chuck or rump roast
• 2 tbs vegetable oil
• 1 onion
• 1 bay leaf
• 1 16 oz can of tomatoes
• 3 medium potatoes
• 3 carrots
• 3 ribs celery
• 1 tsp salt
• 1/4 tsp pepper

Preparation

Step 1

Cut beef into 1 inch chunks and brown in hot oil in large pot or Dutch oven. Cut onion in 8 or 10 wedges and add to beef. Cook until beef is well browned on all sides. Add 1 cup water, bay leaf, and tomatoes, breaking up tomatoes with spoon. Cover and cook for 45 minutes over medium-low heat. Pare and cut potatoes in 1 inch chunks. Slice carrots and celery. Add to pot with salt and pepper. Cook for 30 minutes, or until meat and vegetables are tender. Remove bay leaf before serving.