2 tbsp. vegetable oil
2 lbs. stewing beef
1/2 tsp. chili powder
4 tbsp. flour
1 tbsp. butter
1 clove garlic, smashed
1 onion, coarsely chopped
1 stalk celery
1/4 tsp. thyme
1 clove garlic
1/2 tsp. tarragon
1/2 tsp. basil
1 (28 oz.) can tomatoes
2 1/2 c. beef stock (hot)
2 tbsp. tomato paste
2 to 3 lg. potatoes, peeled
2 lg. carrots, cubed
Salt
Pepper

Heat oil and sear meat in large frying pan for 3 minutes. Add chili powder, salt and pepper and sear again for at least 3 minutes. Sprinkle in flour, stir and cook for a few minutes. Remove meat and set aside. Add butter to frying pan. Cook garlic, onion, celery and seasonings a few minutes over medium heat. Pour in tomatoes with juice and correct seasoning. Replace meat and mix well. Add beef stock, milk and stir in tomato paste. Cover and bring to a boil. Finish cooking two hours in oven at 350 degrees. One hour before cooking is done, add potatoes and carrots. Remove cover a few minutes before cooking is done.