1 1/2 to 2 lb. boneless beef stew meat, cut into 1 1/2 inch cubes
1/4 c. flour
2 tsp. salt
1/4 tsp. pepper
3 tbsp. oil
2 c. water
8 oz. can tomato sauce
2 beef-flavor bouillon cubes or 2 tsp. instant beef bouillon
2 celery stalks, cut into 1-inch pieces
2 med. onions, quartered
1 bay leaf
6 carrots, cut into 1-inch pieces
4 med. potatoes, cut into pieces
2 tbsp. flour
1/4 c. water
1 c. Green Giant frozen sweet peas or cut green beans
Chopped fresh parsley, if desired

Coat beef cubes with mixture of 1/4 cup flour, salt and pepper. In 5-quart Dutch oven, brown meat in oil. Stir in water; tomato sauce, bouillon cubes, celery, onions and bay leaf. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until meat is tender.

Remove bay leaf. Add carrots and potatoes. Simmer covered an additional 30 to 40 minutes or until vegetables are tender.

In small jar with lid, add flour to water; shake well. Stir into stew mixture. Stir in peas. Cook over medium heat until mixture thickens and boils, stirring frequently. Garnish each serving with parsley. 6 (1 1/2 cup) servings.