Ingredients
2-1/2 pounds beef stew meat, cut into 1/2-inch cubes3 tablespoons canola oil12 cups water2 cans (15 ounces each) tomato sauce1/4 cup beef bouillon granules1 teaspoon salt, optional1/2 teaspoon pepper3-1/2 pounds potatoes, peeled and cubed4 medium carrots, sliced3 celery ribs, sliced2 medium onions, coarsely chopped3/4 cup all-purpose flour1-1/2 cups cold water
Preparation
In a soup kettle, brown beef in oil; drain. Stir in the water, tomato sauce, bouillon, salt if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until the meat is tender.
Add the potatoes, carrots, celery and onions. Return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the vegetables are tender.
Combine flour and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
