Aunt Virginia's Beef Stew

Submitted by Jenny Pearson

1 pound stew meat, cut into bite-size pieces

1 green pepper, diced

1 medium onion, diced

2 to 3 carrots, peeled and sliced

2 to 3 medium potatoes, peeled and diced

Ketchup

Worcestershire sauce

1 bay leaf

Salt and pepper to taste

Flour to dredge (about 1/3 cup)

2 to 4 cups water

Vegetable or olive oil (about 2 tablespoons)

Dredge meat generously in flour. Heat oil in large stockpot or cast iron pot, using enough oil to cover bottom of pan. Add meat and any excess flour. Stir to brown meat on all sides and until flour is bubbly. Add 2 cups of water and stir. Add in ½ to 1 cup of ketchup and add several generous shakes of Worcestershire sauce. Add salt and pepper and bay leaf. Add all vegetables and stir. Add about 1 to 2 cups more water to cover all. Bring to gentle boil, then turn down to simmer. Simmer for 3 to 4 hours, stirring occasionally. If needed, add more ketchup and/or Worcestershire sauce. Stew should cook down to almost gravy-like consistency. Remove bay leaf and serve. Serves 4 to 6.

Can use frozen peppers, onions and carrots instead; just be sure to cut down on water.