Mom's Beef and Vegetable Stew

Brown beef cubes in hot oil in a Dutch oven. Remove from pan. Saute onions, green peppers and celery in oil remaining in pan for about 5 minutes or until tender.

Return beef to pan.

Add beef broth, 1/2 cup water, tomato sauce and salad dressing mix.

Bring to a boil. Reduce heat, cover and simmer 1 1/4 hours, stirring occasionally.

Add potatoes, carrots and whole onions. Simmer 1 hour or until meat and vegetables are tender. Remove from heat. Skim off excess fat. Blend flour with 2 tablespoons water.

Stir into beef mixture. Cover and simmer 10 minutes or until thickened. Makes 6 servings.