1 lb. beef stew meat
1/2 onion, chopped
2 tbsp. vegetable oil
2 celery stalks, chopped
1 (28 oz.) can tomato puree (Hunts)
3 beef bouillon cubes
1 tbsp. minced garlic
1 tsp. black pepper
1 tsp. red pepper
1 tsp. paprika
1/2 tsp. salt

Heat oil in large frying pan. Add onions and beef. Cook over medium heat until beef is lightly browned.

Add celery, garlic, pepper, paprika, and salt - cook for 1 more minute. Add tomato puree and beef bouillon cubes. Cover and cook for 1 hour on medium-low heat, stirring occasionally.

Serve with your favorite cooked rice.

Submitted by: Kristy Nobles