2 lbs. lean stew meat, cut into 1" chunks
4 tbsp. flour
1/4 c. canola oil
Salt & pepper to taste
1 tbsp. Lawry's Seasoned Salt
2 tbsp. Kitchen Bouquet for gravy
1 tbsp. garlic powder
1 tbsp. onion powder
8 med. sized potatoes
1 lb. fresh carrots
1 med. tomato, diced
Water
4 stalks celery
1/4 c. spaghetti sauce
1 lg. can mushrooms or 1/2 lb. fresh cut in halves
1 lg. onion or baby pearl onions
1 c. fresh or frozen green beans
1/2 c. fresh or frozen corn

Preheat oven to 375 degrees. Cut vegetables into 1" chunks. Trim fat and cut stew meat into 1" chunks. Dust meat with flour on all sides. Heat up oil in oven or on top of the stove in a Dutch oven. Brown meat on all sides very well. Add carrots to the meat and cover with water. Then add seasonings and bake in the oven with lid on until liquid comes to a boil.

Lower the heat to 325 degrees while adding all the vegetables except for the potatoes and bake for an hour. Now add the potatoes and bake for another half hour. Check stew often and stir. Remember to keep the lid on at all times while baking. After a half hour, check to see if potatoes are done and meat falls apart, tender. If so, transfer the stew to the top of the stove. Cook stew on medium heat to thicken gravy. Serves 4 to 6 people.