Bev's Recipe Collection

• 3 cans (15 oz.) diced tomatoes
• 2 1/4 C water
• 1/2 C flour
• 2 t salt
• 1 1/2 t pepper
• 3 pounds beef stew meat, cut into 1-inch cubes (if not prepared kosher, increase salt above)
• 9 medium carrots, cut into 1-inch chunks
• 7 or 8 medium potatoes, cut into sixths
• 5 or 6 celery ribs, cut into 3/4-inch chunks
• 1 large sweet onion, cut into chunks

In a large bowl, combine the tomatoes, water, flour, salt, and pepper. Stir in the cut vegetables. Place meat in the bottom of a large roasting pan coated with olive oil. Pour veggie mixture over meat. Cover and bake at 375 degrees for 2 hours and 15 minutes (convection oven for 1 hour 45 minutes). Serve in bowls.

from Taste of Home Most Requested Recipes