• 2 medium sweet potatoes, peeled and sliced
  • 1 tablespoon vegetable oil
  • 1 lb boneless beef chuck, cut into 1-inch cubes
  • 3 cups water
  • 1 medium stalk celery, chopped
  • 1 small onion, chopped
  • 1 teaspoon salt
  • 1 dried bay leaf
  • 1/2 cup cold water
  • 2 tablespoons flour
  • ½ tsp salt
  • ½ tsp pepper



In a Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef and cook about 15 minutes, stirring occasionally, until brown on all sides.

Add water, salt, and pepper. Heat to boiling. Reduce heat to low. Cover and simmer for 2 hours until beef is almost tender.

Stir in sweet potatoes, celery, onion, and bay leaf. Cover and cook about 30 minutes until vegetables are tender. Remove bay leaf.

In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.