• ² ⁄₃ cup Flour
• 1 tsp. Salt
• ½ tsp. Pepper
• 3 lbs. Boneless chuck roast, cubed
• 3 Tbsp. Oil
• 1 cup Onion, chopped
• 1 cup Green pepper, chopped
• 2 ribs Celery, chopped
• 1 28oz. Can Dei Fratelli Crushed Tomatoes

• 2 Tbsp. Beef bouillon granules dissolved in 1 cup water
• 2 tsp. Paprika
• 1 tsp. Worcestershire sauce
• 1 tsp. Parsley, chopped
• 2 cloves Garlic, crushed
• 1 12 oz. can Beer, optional or 1 ½ cups water

Preparation:
Combine flour, salt and pepper in a bag. Season beef cubes by shaking in the bag of flour mixture then brown beef in oil in a large skillet. Remove meat. Sauté onion, pepper and celery until soft. Stir remaining flour into vegetables. Slowly add bouillon and remaining ingredients and cook until blended. Pour all ingredients into a large casserole and bake uncovered at 325 degrees for 2 hours. Serve with rice or noodles.

Serves 8