Beef Stew Pot

My wayward adaption of POT AU FEU.Very versatile, filling and nutritious. Don't be afraid of the allspice! It goes great with the beef. I make this often. Tastes better than canned beefstew and you can be creative with it. Serve with a hearty loaf of bread n real butter:)

• Ready In: 3 hrs 20 mins
• Serves: 15

Ingredients

• 2 -4  lbs  stew meat (beef, pork)
• 10  potatoes, peeled & cut into large pieces
• 4 -5  turnips (optional) or 4 -5  parsnips, peeled & cut into large pieces (optional)
• 2 -3  onions
• 8 -10  carrots
• 2 -3  celery ribs
• 2 (8 ounce) cans tomato sauce
• 1 -2  fresh tomato, diced (optional)
• 8  ounces  frozen peas
• 4 -6  cups water
• 1  teaspoon allspice
• 1  teaspoon  celery salt
• 1  teaspoon pepper
• 1  teaspoon paprika
• 1  teaspoon garlic
• 3  dashes cayenne pepper (optional)
• 1  teaspoon  bay leaf powder

Directions

1. In very large pot, place Stew Meat& cover with cold water.
2. Bring to a slow boil.
3. Skim top often until broth is clear of"junk".
4. When broth has cleared, stir in all Seasonings, Tomato sauce& prepared Vegetables (except for Peas).
5. Bring to a boil, stir& turn heat to lo-med.
6. (Slow simmer).
7. Stew will make its own thickening.
8. Simmer 3-5hours.
9. Stir occasionally.
10. Stir in Peas about 1/2hr before serving.
11. Adjust seasoning to taste.