2 lb. beef chunk, 1 1/2 inch cubes
2 tsp. flour
2 tbsp. fat
2 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 tsp. chili powder
1/4 tsp. thyme
1 bay leaf
2 tomatoes, quartered
1 green pepper, cut in pieces
1 c. beef stock or 1 can condensed beef broth
1 c. water
6 sm. potatoes, halved
6 sm. carrots, halved
6 sm. whole onions
3 or 4 stalks green celery, cut in large slices
1 c. peas

Dust meat lightly with flour; thoroughly brown on all sides in hot fat, turning often. Add next 10 ingredients. Cover; simmer over low heat until meat is almost tender, 1 1/2 to 2 hours, stirring occasionally. Add potatoes, carrots, onions and celery. Cover; cook 30 minutes longer. Add peas; cook 15 minutes or until vegetables are done. Serves 6 to 8.