🌎 The World Cookbook

1 1/2 pounds stew beef, in 2 inch cubes
1/2 cup all-purpose flour
1 tablespoon homemade taco seasoning
cooking oil
2 medium onions, thinly sliced
2 stalks celery including leaves, thinly sliced
2 quarts water
1 (28 ounce) can diced tomatoes
salt and pepper, if desired
2 cups dried pasta of your choice

Heat one inch of cooking oil in a cast iron Dutch oven over medium high heat. Cut meat into 2 inch cubes. Add flour and seasoning to a gallon storage bag and shake to stir. Throw stew meat in the bag and shake to coat well. Add seasoned beef cubes to hot oil and brown on all sides. Remove from Dutch oven and turn heat down to medium. Add onions and celery to Dutch oven. Cook for 10 to 15 minutes or until onions have started to brown. Put meat back in Dutch oven and add water. Cover and simmer for 1 1/2 to 2 hours or until meat is fork tender. Add tomatoes and simmer for 20 minutes. Taste for seasoning and adjust. Stir in pasta and cook for 10 minutes or until pasta is tender. The amount of cook time for the pasta will depend on the type of pasta used