Ingredients: 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 pound beef stew meat, cut into 1-inch pieces 2 tablespoons vegetable oil 1 small onion, chopped 2 celery ribs, thickly sliced 2 cloves garlic, finely chopped 1 (14.5-ounce) can recipe-ready diced tomatoes, undrained 2 small carrots, peeled and thickly sliced 1 teaspoon beef base or bouillon granules 1/2 teaspoon ground thyme 1 large potato, peeled and cut into 1-inch pieces

Recipe Info Category: Stews Rating: 3 Contributor: B. Brown

Combine flour, salt and pepper in medium bowl. Add beef; toss well to coat. Heat vegetable oil in large saucepan over medium-high heat. Add beef, onion, celery and garlic. Cook, stirring frequently, for 6 to 8 minutes or until beef is no longer pink and vegetables are tender. Add tomatoes with juice, carrots, beef base or bouillon and thyme. Bring to a boil. Reduce heat to low; cover.

Cook, stirring occasionally, for 25 minutes. Add potato; cook, stirring occasionally, for 25 to 30 minutes or until beef is tender.