2 lbs stew beef, cut into 1 inch chunks (Also could purchase chuck roast and make your own stew beef)
1/4 cup flour
2 cups water (I use beef stock)
2 TB Oil
16 Oz tomato sauce
1/4 tsp basil
1 Cup Sliced Celery
6 each - Small Carrots, Onions, and Potatoes - peeled and cut into chunks.
2 tsp Salt
1/4 tsp Fresh Cracked Pepper
Coat beef with flour. In large, heavy skillet or stock pot brown the beef with the oil. Stir in 2 cups of hot water (I use beef broth/stock for more flavor), tomato sauce, and seasonings. Cover and simmer for 1 1/2 hours. Add the cut vegetables. Simmer until done, about 45 minutes.