Beef Stew #2  
Recipe Number: 1097089751
Contributor: Tony
1 1/2 lbs Chuck roast diced large or bite size pieces
1 large Onion diced into 1" pieces
1 large Potato
2 stalks Celery
2 Carrots
2 Bay leaf
3 cloves garlic
1 small can Tomato sauce
2 Tbsp Tomato paste
2 14-oz can Beef stock, broth or homemade
Salt pepper
Celery salt
Butter/olive oil
Cooking Instructions
Cut all vegetables into 3/4 inch pieces and set aside. In a large pot over medium high to medium heat, add butter and a little olive oil, carrots and onions. Season them with salt and pepper then brown a little. Stir them every so often so they can brown. Add celery, potatoes, bay leafs and garlic. Cook 1-2 minutes then add your tomato paste. Cook until the tomato paste get a rich red color. It will turn darker. Add the tomato sauce and cook a couple minutes. Add 2 cans of beef broth. Bring to a boil then turn heat down to simmer. Season the beef with celery salt and pepper then add to the pot. Simmer till the beef is tender and liquid have thicken to desired consistency. If you want it thicker, add equal amounts of flour and butter (3 Tbsp each), mixed with your hands, until well incorporated, then add to your beef stew. Stir until mixed. Cook a little longer and then serve over rice.