Old-Fashioned Beef Stew
1 pound beef top round or lean stew beef, cut into bite-sized pieces
Trim any fat from the meat. Rinse the meat with cool water, and pat it dry with paper towels
Coat a large deep nonstick skillet or Dutch oven with nonstick cooking spray, and preheat over medium-high heat. Add the half of the beef at a time to the skillet, and stir-fry for 2 to 3 minutes, or until nicely browned.
Stir the tomato sauce, broth, Worcestershire sauce, herbs, and pepper into the meat, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour, or until the meat is tender.
Add the potatoes, carrots, onion, mushrooms, and celery to the meat. Cover and simmer for 30 minutes, or until the vegetables are tender.
Add the peas, and simmer for 10 additional minutes.
Remove and discard the bay leaves, and serve hot.
Yield: 8 cups
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