Salad oil
1 to 2 lbs. stew beef
1/2 to 1 lg. onion, chopped
1 green pepper, chopped
3 stalks celery, chopped
2 tbsp. parsley
1 clove garlic, chopped
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. thyme
1 bay leaf
1 (8 oz.) can tomato sauce
3 to 4 potatoes, peeled and chopped
3 carrots, peeled and chopped
4 c. water
1/4 to 1/2 c. flour

Brown beef well in hot oil. Remove beef from pan. Add onion, green pepper, and celery; saute until tender (8 minutes). Return beef to pan. Add 4 cups water, tomato sauce, spices, and bouillon cubes; simmer 1 1/4 hours. Add potatoes and carrots; simmer 1 hour more or until vegetables are tender. Skim off fat. Mix flour with enough cold water (with a whisk) to make a smooth paste. Stir into stew to thicken.