Ingredients:

3 lbs. lean stew meat

2 tablespoons bacon fat

½ teaspoon garlic powder, or 2 cloves minced fresh garlic

salt and pepper to taste

1 medium yellow onion chopped

2 medium bay leaf

2-3 tablespoons catsup

3 cans beef broth

7 medium potatoes peeled and diced

8 medium carrots peeled and sliced

2 stalks celery, finely chopped

2 cup corn

1/2 cup flour

1 teaspoon sugar

1 small bag frozen green peas

Directions:

1. Salt and pepper the meat. Brown in the bacon fat, over medium heat. (Don't crowd the pieces of meat, or it will take forever to get brown). Just before the meat is brown, add the garlic powder and chopped celery, and onion. Saute the onions with the meat until slightly softened.

2. Add the beef broth and enough water to cover the meat (If you don't have the broth, just use water; it will be ok). Add the bay leaf and catsup.

3. Bring just to a boil, then reduce heat to a simmer and cook for 2 - 3 hours, or until just tender.

4. Add sliced carrots and cook 10 minutes. Add the diced potatoes and cook until just barely tender.

5. Stir in the frozen corn, and peas. Add 1 teaspoon of sugar to the broth, to bring out the flavor.

6. Make a paste with the flour and a little water, taking care to get all the lumps out. Stir half of the thin paste into the broth and bring to a boil, if not thick enough, add a little more; it will thicken a little more, as it cools. Your stew is done! Lower, or turn off the heat. Taste for seasoning now and decide whether or not to add more salt or pepper. Serve with good, crusty rolls, or bread.

Bon Appetit!