1 lb. stew meat, cut in 1 inch chunks
2 tbsp. Worcestershire sauce
3 stems celery, cut in 2 inch chunks
1 pkg. onion gravy mix
1 pkg. brown gravy mix
6 oz. can tomato sauce
3 or 4 potatoes, peeled & cut in chunks
2 or 3 carrots, peeled & cut in chunks
Flour
Water

Brown meat in Dutch oven, adding Worcestershire sauce while browning.

Add water to fill Dutch oven 1/2 full.

Add celery, onion gravy mix, brown gravy mix, and tomato sauce.

Bring to a boil and simmer until meat is tender and cooked through.

Add potatoes and carrots.

Cook until vegetables are tender (add water if needed to keep Dutch oven 1/2 full)

To thicken stew, make a mixture of flour and water just thin enough to pour (without lumps). Pour slowly into hot stew stirring constantly until stew begins to thicken. Use flour-water mixture as needed to get desired thickness.

Cook on low 3 to 5 minutes after thickening - stir often.

Serve over biscuits or bread.