2 lbs. stew meat or leftover beef roast
Salt & pepper to taste
5 or 6 potatoes, med. diced
2 stalks celery, diced
1 c. frozen green peas
1 tbsp. dry taco seasoning mix
2 beef bouillon cubes
3 carrots, diced
1 med. can pureed tomatoes
2 tbsp. flour for paste

If stew meat is used, boil until tender, remove from broth and drain on paper towel. Reserve broth. Dredge meat in flour and brown well in pan sprayed with Pam and with 1 teaspoon oil. (If using left over roast, dredge in flour and brown.)

After browning return to reserved liquid left from boiling meat. Add diced carrots, potatoes and onion and celery and bouillon cubes. Let cook until vegetables are tender. Add peas. Simmer for another 5 minutes then add flour paste for thickening and taco seasoning and simmer for 15 minutes. Serve hot over baking powder biscuits.