Beef Stew

Beef Stew
This recipe is from Barbara W. It's hearty and delicious. I made it today for dinner and served it with a crusty bread and good glass of red wine. 



1 lb beef steak tips-cubed small
olive oil
1 tablespoon butter
4 Large clove garlic
1 med onion
5 stalk celery
4 large potatoes
4 large carrots 
1- 6 oz can tomato paste                                                        1-32 oz can beef stock              
flour
 3 bay leaves 
 salt and fresh ground pepper


 In a large soup pan lightly cover bottom of pan with oil and butter. Cube meat and dredge in flour, salt, and pepper, coating lightly, brown in oil and butter. Remove meat from pan and set aside.
 Add a little more oil and butter to pan add diced garlic and chopped onion, scraping bottom of pan, cook until soft add diced potatoes, celery, and carrots, brown on med high.
When vegetables are lightly brown return meat to pan, add paste stirring to coat, add stock. You can also use a little water to just cover meat and vegetables. Season to taste,add bay leaf, bring to a low simmer and cook until vegetables are tender.