• ¹/₄ cup olive oil
• 1 pound lean beef for stew (1¹/₂-inch cubes)
• 1 pound lean lamb for stew (1¹/₂-inch cubes)
• 1 can (28 ounces) tomatoes (undrained)
• 1¹/₂ cups boiling water
• 1¹/₂ cups chopped onion
• 1 cup diced celery
• 2 teaspoons salt
• ¹/₂ teaspoon ground black pepper
• 4 large potatoes, pared and quartered (about 3 cups)
• 5 large carrots, pared and cut in strips (about 2 cups)
• 1 teaspoon basil, crushed
• ¹/₄ teaspoon garlic powder
• ¹/₂ cup cold water
• ¹/₄ cup enriched all-purpose flour

1. Heat oil in a large saucepot or Dutch oven; add meat and brown on all sides.
2. Add undrained tomatoes, boiling water, onion, celery, salt, and pepper to saucepot. Cover and simmer 1 to 1¹/₂ hours, or until meat is almost tender.
3. Add potatoes, carrots, basil, and garlic powder to saucepot; mix well. Simmer 45 minutes, or until meat and vegetables are tender when pierced with a fork.
4. Blend cold water and flour; add gradually to meat-and-vegetable mixture, stirring constantly. Bring to boiling and continue to stir and boil 1 to 2 minutes, or until sauce is thickened. (Leftover sauce may be served the following day on mashed potatoes.)

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