2 lbs. beef for stew
1 onion, finely chopped
2 stalks celery, finely chopped
1 bay leaf
2 lg. potatoes, peeled and chopped into chunks
3 lg. carrots, peeled and cut into thick slices
1 (approximately 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

Cut beef into bite-size cubes. Add beef cubes to flour in bag and shake until cubes are coated with flour. 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 beef 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 1/2 to 2 hours until beef is tender. Add carrots and potatoes. Cook 1/2 hour until vegetables are tender. Add frozen peas. Cook 5-10 minutes until peas are tender.