Beef Stew

1/2 to 3/4 pound lean top round, all fat removed, cut into very small, 1/4 to 1/2-inch chunks
2 large onions, cut into eighths
1 bay leaf, crumbled
2 tomatoes, diced
Lite Salt (optional)
3 carrots, sliced into 1-inch rounds
1 teaspoon sugar
2 stalks celery with tops, sliced into 1-inch pieces
1 5-ounce can tomato paste
1 pound small red potatoes or larger red or white potatoes quartered
3 cloves garlic, finely sliced
1/2 cup chopped parsley
6 tablespoons flour
1/2 teaspoon dried thyme or 1 teaspoon chopped fresh thyme

In a large pot with 3 quarts water, combine the meat, onions, carrots, celery and garlic, cover, and simmer for 1 hour over very low heat. Remove any fat and skim to remove any foam that rises to the surface. Add the potatoes. Stir the tomato paste into a cup of water and add it with the tomatoes, salt, sugar, parsley, bay leaf thyme and simmer for 1 additional hour and 40 minutes covered. Add the flour, sifted or sprinkled on top, stirring to thicken. Cook for another 20 minutes. Adjust the seasoning to taste . Serve hot.

Weight Watchers Points: not yet calculated please check back!