Wagon-Master Camp Stew

2-3 lb. boneless chuck roast
1/2 cup flour
1 tsp. salt
1 tsp. pepper
1/4 cup olive oil
1 large onion; diced
1 head garlic; minced
1 quart hot water
2 packets brown gravy mix
1 packet mushroom gravy mix
2 bay leaves
1 tsp. thyme
1 tsp. sugar
2 Tbs. Worcestershire sauce
1/2 tsp. paprika
1/2 tsp. tabasco
5 carrots; peeled & sliced
4 stalks celery; sliced
6 medium potatoes; diced
1 lb. bag frozen corn
1 lb. bag frozen petite peas
1 lb. bag frozen green beans
15 oz. can kidney beans

Trim excess fat from meat and cut into 1" cubes. In a medium size bowl combine flour, salt, and pepper and stir to mix. Add meat and mix until meat is well coated.

Heat a 12" deep Dutch oven using 24 briquettes bottom heat. Add olive oil then meat and brown meat on all sides. Add onion and garlic and continue cooking until onions are soft and translucent.

Add HOT water, gravy mixes, bay leaves, thyme, sugar, Worcestershire sauce, paprika, and tobassco. Stir to mix completely. Bring to a boil then add carrots and celery. Return to boil and let cook 15 minutes.

Stir in remaining ingredients and bring contents to a boil. Cover Dutch oven and reduce briquettes on bottom to 12 and add 6 briquettes to the lid. Simmer for 30-45 minutes or until vegetables are soft.

Serves: 15-20