*  Exported from  MasterCook II  *

                                Beef Stew

Recipe By     : Elizabeth Powell
Serving Size  : 4    Preparation Time :3:00
Categories    : Beef                             Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           all-purpose flour
                        salt
                        black pepper
   2      pounds        beef stew meat
   3      tablespoons   olive oil
   1      tablespoon    sugar
   2      whole         celery stalks -- diced
   4      whole         parsley sprigs -- chopped
   1      whole         garlic cloves -- minced
   1      whole         bay leaf
   2      cups          canned tomatoes
   4      cups          beef bouillon
   1      tablespoon    tomato paste
   4      whole         carrots -- peeled & quartered
   3      whole         potatoes -- peeled & quartered
  12      whole         small white boiling onions -- peeled

     Season flour with salt and pepper to taste. Dredge meat in flour. In a
large soup kettle, brown meat in hot olive oil. Add sugar, celery, parsley,
garlic, bay leaf, tomatoes, bouillon, and tomato paste. Bring to a boil,
reduce heat, and simmer one hour. Taste and season with additional salt and
pepper, or herbs of your choice, if desired. Add carrots and potatoes and
continue to simmer until vegetables are tender. Add onions and simmer until
onions are tender.

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With the weather getting cooler, I made this today. It is very simple, and
extremely satisfying.