3 lb. beef stew meat
6 tbsp. salad oil
1 c. chopped onion
1 c. chopped green pepper
1 c. sliced celery
1 (10 1/2 oz.) can beef broth
1 (8 oz.) can tomato sauce
2 tbsp. parsley
2 tbsp. garlic powder
1 tbsp. salt and pepper
1/4 tsp. thyme
1 bay leaf
6 sm. potatoes, peeled and halved
6 sm. white onions, peeled
6 carrots, cleaned and cut in chunks
4 tbsp. flour

Brown beef pieces in hot oil in Dutch oven until browned. Remove. Add onion, green pepper and celery to Dutch oven. Saute 8 minutes. Add beef to this. Add 1/4 cup water, beef broth, tomato sauce. Add all spices. Bring to boil. Reduce heat, simmer covered 1 1/4 hours, stirring several times. Add rest of vegetables.

Simmer 1 hour more. Remove from heat. Skim off fat. Mix flour with 3 tablespoons water. Stir into beef mixture. Add more flour, if needed for thickness. Yield: 6-8 servings.