Vegetable Beef Stew

I was never a fan of beef stew growing up until I had my mother-in-law’s recipe. Now, thanks to her, I crave it!

Cut roast into chunks. Coat w/ flour, salt and pepper. Brown in ¼ c hot oil. Add to browning meat, chopped onions, chopped celery (leaves too) and carrots. After browning add canned tomatoes, tomato sauce, water, 3 T parsley flakes, and 1 tsp. thyme. Bring to boil and reduce heat. Simmer 2 hours, plus. Add diced potatoes, unpeeled and cook until tender; 1 hr or so. Add frozen mixed vegetables and cook until done about 30 min.

Serve with warm rolls or corn bread.