3 pounds boneless beef chuck, cut into 1” cubes
1/3 cup flour
1 tsp. seasoned salt
1 large onion, diced small
2 stalks celery, diced small
1 14oz. can Italian stewed tomatoes
1 8oz. can tomato sauce
22 oz. water, use the cans to measure
1 ½ tsp. salt
1 tsp. sugar
¼ tsp. pepper
¼ tsp. granulated garlic or 1- 2 cloves, minced
4 carrots, chunked into bite size pieces
4 red potatoes, chunked into bite size pieces
Place the stewed tomatoes into a large pot and crush them with your hands to break up into smaller pieces. Then add the tomato sauce, water, salt, pepper, sugar and garlic.
Heat a nonstick pan or wok on med-high heat and add 2 Tbsp. oil. Add ½ the meat to the pan and spread out but don’t stir. Let cook for a couple of minutes to brown. Then turn meat to brown evenly. Remove browned meat with a tong or slotted spoon so the oil will stay in the pan. Place the meat in the pot with the tomatoes. Cook the other half of the meat the same way.
In the same pan saute the onions and celery until soft. Add to the pot.
Bring to a boil, lower heat and simmer covered for 1 hour or until meat is tender.
Add potatoes and carrots and cook for another 15 minutes or until potatoes and carrots are cooked.
Serve over rice.