Beef Stew

Yield: 6 servings

Ingredients:

1/2 cup flour

1 1/2 tsp salt

2 1/2 to 3 lbs. lean beef stew meat, cut into 1-inch chunks

1 can (8 oz.) tomato sauce

3 cups beef cooking stock

1 tsp Worcestershire sauce

2 large potatoes, peeled and cut into 1-inch chunks

1 bag (16 oz.) baby carrots

2 cups frozen petite whole onions

2 cups (10 oz.) frozen peas

2 Tbsp balsamic vinegar

Directions:

In a plastic bag, mix flour, salt, pepper to taste.  Add meat; seal bag and shake to coat.  Heat 1 Tbsp oil in wide deep saucepan over medium-high heat.  Sauté half the meat until browned.  Remove to bowl.  Add more oil and brown remaining meat.  Stir in tomato sauce, beef stock, and Worcestershire sauce.  Return meat to pan.  Simmer, covered, stirring occasionally, for 75 minutes.  Stir in potatoes, carrots, and onions.  Simmer 45 minutes or until meat and vegetables are tender.  Stir in peas and vinegar.  Simmer 5 to 10 minutes.  Serve in soup bowls.

Original recipe by Marlene Sorosky Gray.