1 1/2 lbs. lean stewing beef, cut in 1" cubes
3 med. potatoes, pared & quartered
6 med. carrots, pared & cut in 1" pieces
2 med. onions, quartered
1 c. sliced celery
2 tsp. seasoned salt
1/8 tsp. pepper
1 (15 oz.) can tomato sauce
1 c. water
1/4 c. flour
1/2 c. water

Combine beef, potatoes, carrots, onions and celery in Dutch oven. Sprinkle with seasoned salt and pepper. Pour on tomato sauce and water. Stir to mix; cover. Bake at 275 degrees for 4 hours. Remove and place on range top. Combine flour and 1/2 cup water in small bowl. Blend until smooth. Add to stew; cook until liquid thickens, stirring often. Makes 6 servings.