Recipe

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• 3 lbs lean stewing beef, cubed
• 1 large yellow onion, diced
• 2 cups celery , diced including leaves
• 3 -4 garlic cloves, minced
• 1 (28 oz) can diced tomatoes with juice
• 6 cups beef stock (equivalent amount water and bouillon may be used)
• 1/2 cup fresh parsley, minced
• 4 bay leaves
• 2 lbs potatoes, diced, peeled if desired
• 1 cup carrot, diced
• salt
• pepper
• 1 pinch sugar

• 1 Brown meat in a large preheated and lightly oiled stock pot or dutch oven over med high heat until meat has browned on all sides.
• 2 Add onion and celery and continue to brown for a few minutes, stirring often.
• 3 Add garlic and cook for 1 more minute stirring constantly.
• 4 Add parsley, bay leaves, undrained tomatoes and stock to pan and carefully scrape up any browned bits from the bottom.
• 5 Bring all to a boil then reduce to simmer and cook for 2 hours or until meat just begins to get tender.
• 6 Add potatoes and carrots and cook about 30 more minutes or until vegetables and meat are all tender.
• 7 Taste and season with salt and pepper if needed. A pinch of sugar will be a surprising touch that will mellow any acidity from the tomatoes and really bring out all the flavors well. JUST a pinch-any more will make it sweet and strange. For the first time try adding just a few granules in in a bowl of the stew and see if you like it.
• 8 THICKER STEW: Add a slurry of cornstarch and cold water to hot stew and cook to desired consistency.
• 9 MORE VEGGIES: Try adding some fresh or frozen corn kernels, diced zucchini, shredded cabbage, fresh or frozen peas or any other veggies you like when you add the carrots and potatoes.
• 10 NOTE: Do not let anyone eat the bay leaves! They can be removed before serving!