1 1/2 lbs. stew meat, boneless beef chuck or round steak
1 tbsp. all-purpose flour
1 1/2 tbsp. oil
1/2 c. chopped onion
1 tsp. minced garlic
1 c. tomato ketchup
2 stalks celery, chopped
3/4 c. beef broth
2 tsp. vinegar
2 tbsp. Worcestershire sauce
1 tbsp. brown sugar
1/4 tsp. dry mustard
1/4 tsp. pepper
1 tbsp. lemon juice

1. Trim beef of excess fat. Cut into 3/4-inch cubes, dust with flour.

2. Heat oil in a heavy saucepan. Brown the beef in 2 batches. Add a little oil if needed, remove meat.

3. Stir in the onion. Cook for 5 minutes longer.

4. Add the browned meat, ketchup, celery, broth, vinegar, Worcestershire sauce, sugar, mustard, pepper and lemon juice. Stir to combine thoroughly.

5. Bring to a boil. Lower heat to a simmer.

6. Cook covered for 1 1/4 to 1 1/2 hours. Add a little water or broth if the mixture becomes too thick.

Makes 4 servings.

Good served with crisp Romaine salad, tomatoes and sliced green pepper.