Its a rainy chilly day in Wisconsin. A perfect day for this Irish Stew.
2 lbs. beef for stew
1 onion, finely chopped
2 stalks celery, finely chopped
1 bay leaf
2 lg. potatoes, peeled and chopped into chunks
3 lg. carrots, peeled and cut into thick slices
1 bag frozen peas, about 16 ounces
20 ounces beef broth
2 (8 oz.) cans tomato sauce
2 tbsp. cooking oil
Salt and pepper to taste
Cut beef into bite-size cubes. Toss beef cubes to coat with flour. Heat oil in large pot. Add celery, onion and bay leaf. Cook on low until onions and celery are translucent but not browned. Add the beef a little at a time to the pan and brown beef completely. Add beef broth and tomato sauce. If necessary, add enough water to cover beef. Bring to boil. Reduce heat to simmer. Cover pot and cook for 1 1/2 to 2 hours until beef is tender. Add carrots and potatoes. Cook 1/2 hour until vegetables are tender. Add frozen peas. Cook 5-10 minutes until peas are tender.
Serve with Irish Soda bread.