Beef stew is one of those dishes that doesn't have to be complicated to be good. In fact, sometimes the simpler the better--just cubed beef and fresh veggies slow-simmered to tender perfection, with a bay leaf for extra savory Cajun flair.
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 pounds beef, cut into 1-inch cubes
2 medium onions, chopped
1 can (1 pound size) diced tomatoes
2 stalks celery, chopped
1 cup sliced carrots
1 large potato, peeled and cubed
1 teaspoon salt
1 teaspoon dried thyme
1/3 teaspoon hot pepper sauce
1 bay leaf
Heat the oil in a Dutch oven over medium-high heat. Sprinkle the beef with the flour. Add to the Dutch oven and cook until browned, stirring frequently.
Add the onions to the pot and cook, stirring occasionally, for 5 minutes.
Stir in the remaining ingredients and mix well. Bring the ingredients to a simmer. Cover the pot and cook at a simmer for 1 1/2 hours or until the beef is tender and the vegetables are cooked.
Remove the bay leaf before serving.
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