3 lbs. stew beef, cut in cubes and browned in hot oil
6 tbsp. oil
1 c. chopped scallion
1 c. chopped pepper
1 c. chopped celery
1 (10 1/2 oz.) can beef broth
1 (8 oz.) can tomato sauce
2 tbsp. chopped parsley
1 clove garlic, finely chopped
1 tbsp. salt
1/2 tsp. pepper
1/8 tsp. dried thyme
1 bay leaf
6 sm. potatoes, pared and chopped (2 lbs.)
1-2 tbsp. flour
1 tomato, cut into wedges

Remove browned meat. Add chopped onion, green pepper, and celery. Saute until tender (8 minutes). Add beef. Add 1/2 cup water, broth, parsley, garlic, salt, pepper, thyme and bay leaf. Bring to a boil. Simmer 1 1/4 hours. Add potatoes, carrots, onions. Simmer 1 hour more. Skim fat. Mix flour and 2 tablespoons water. Stir into beef mixture.