1 tsp. sugar
1/4 c. all-purpose flour
2 lb. beef for stewing, cut in 1-inch cubes
2 tbsp. melted shortening
2 tsp. salt
1/4 tsp. pepper
1 tsp. chili powder
1/4 tsp. thyme
1 bay leaf
2 tomatoes, peeled and quartered
1 (10 1/2 oz.) can beef broth
6 sm. potatoes, quartered
6 sm. carrots, cut in 2-inch pieces
6 sm. whole onions
3 or 4 stalks celery, cut into 2-inch pieces
1 c. frozen green peas

Combine sugar and flour. Coat beef with flour mixture and brown in hot shortening. Add seasonings, tomatoes, and broth to meat; cover and simmer over low heat about 1 1/2 to 2 hours. Stir in vegetables except peas; cover and cook about 30 minutes. Add peas; cover and cook about 15 more minutes. Yield: 6 to 8 servings.