EASY BEEF STEW

I'd never had beef stew with a tomato sauce base until I tried my mother-in-laws recipe. Traditionally I was used to a brown gravy stew that my mother made. This combination is really delicious and is complimented nicely with the spices and seasoning that are in the ingredient list. Especially wonderful on a cold winter night.

INGREDIENTS:
- 1 1/2 lbs of stew meat, dredge in flour
- 1 medium onion, cut into 8 wedges
- 2 celery stalks, cut into large chunks
- 1 large can of tomato sauce
- Season to taste with salt, pepper,
nutmeg, garlic powder, basil, bay leaf,
and or Old Bay Seasoning
- 3-4 small white potatoes, cut into bite size pieces
- 12 mini carrots or 3 large, peeled and cut into chunks
- 1 small package of frozen petite peas

DIRECTIONS: In a large dutch oven brown stew meat in a small amount of olive oil. Add onions, celery, tomato sauce and enough water to cover meat and vegetables, season to taste. Mix well, bring to a boil and then turn heat down to medium and simmer for 1 1/2 hours, stirring occasionally. Add potatoes and carrots, mix throughout and simmer an additional 1/2 hour or until vegetables are tender. Add peas, heat through and serve with fresh whole wheat or corn bread. Enjoy!

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