2 lb. lean stewing beef, cut into pieces
2 tsp. salt
1/4 cup flour
2 tbsp. pure vegetable oil, such as Wesson Oil
1 cup hot water
2 (8 oz. ea.) cans Hunt's Tomato Sauce
1/4 tsp. pepper
1/2 bay leaf
1/8 tsp. thyme
6 carrots
6 onions, peeled
6 potatoes, peeled
1 cup peas, canned or frozen

Season meat with salt: roll in flour. Brown slowly in oil in heavy kettle or saucepan. Add hot water, Hunt's Tomato Sauce and seasonings. Cover tightly: simmer gently for 1 1/2 hours.

Cut carrots, onions, and potatoes into quarters. Sprinkle with salt and pepper. Add to stew. Cover, cook about 45 minutes longer.

Add peas 10-15 minutes before serving.

Makes 6 servings.

Submitted by: Rita S. Cagle