2 to 3 lb. beef stew meat
2 (15 oz. ea.) cans beef broth/stock (Swanson)
1 (28 oz.) can tomato sauce (Hunts)
1 (28 oz.) diced tomatoes
1/4 to 1/2 cup FRANK'S® RedHot hot sauce (the amount depends on how spicy you desire it to be)
2 to 3 tbsp. Worcestershire sauce
3 to 5 lb. potatoes, peeled and diced
2 (1 lb. ea.) bags of baby carrots (or cut-up your own)
1 or 2 onions, cut into larger chunks
1 bundle celery leaf, diced
1/2 tbsp. marjoram
1/2 tbsp. oregano
1 bay leaf
water (enough to cover)
1 tbsp. salt
1/2 tbsp. pepper
1 (15 oz.) can peas (or 2 cups frozen peas)

In a large soup pot or Dutch oven, brown meat using a couple tablespoons of oil. Once meat is browned turn to medium heat, cover and let cook in it's own juice for 1 hour to tenderize.

Add fine chopped celery leaf and shredded carrot to meat for added flavoring, cover and continue cooking for about half an hour (tenderizes meat). Then add beef broth/stock to meat, add salt and pepper, bring to a boil then reduce heat to simmer then cover.

This is a good time to prepare the vegetables. Let meat cook approx half hour (should have about and hours worth of cooking) then add tomato sauce, diced tomatoes, FRANK'S® RedHot hot sauce, Worcestershire sauce, potatoes, carrots, onion, celery, marjoram, oregano and bay leaf. Add water to cover all ingredients by a couple of inches then stir well. Bring to a boil stirring, reduce heat to a simmer (as low as possible) and cover. Cook stirring every 15 to 20 minutes until vegetables are done. Add whole can of peas (juice also) or frozen at this time, remove bay leaf and serve.

Note: I tend to salt and pepper at the end based on the taste. You can remove the lid towards the end of the cooking to help thicken if desired.

Enjoy!

Submitted by: Roy Yeomans