2 1/2 lb. stew meat
4 med. potatoes (cut up quarters)
1 lg. onion (cut up chunks)
4 stalks celery (cut up)
4 lg. carrots (cut up)
1 green pepper (cut up)
1 lg. can tomato sauce
1 lg. can stewed tomatoes
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
Chile powder or hot sauce to taste

Heat 2 or 3 tablespoons vegetable oil in Dutch oven or large pot; stir-fry meat, onion and celery for several minutes.

Stir in tomato sauce with 1 can of water; add liquid from stewed tomatoes (save tomato chunks for last 10 minutes or cooking). Bring to boiling, then simmer for 1 hour; add carrots and simmer for another half hour. Meat should be tender by this time, if not; cook a little longer. Add bell pepper and seasoning to taste, add tomatoes last 10 minutes.

Mix 2 or more tablespoons cornstarch with cold water, stir into bubbly stew for thickening.