Instructions: Heat oil in a large pot until very hot. Add beef; brown well, stirring frequently. Do not crowd beef in pot; if necessary, brown beef in batches.

Add onions and garlic; cook until lightly browned. Sprinkle flour into pot; stir to combine with fat, making a roux. Cook until roux is lightly browned.

Stir in tomato puree and stock. Continue to stir until sauce thickens. Add bay leaves, thyme and black pepper.

Reduce heat to low; cover pot. Cook until meat is tender, about 1 to 1 1/2 hours. Stir and check occasionally to keep mixture from scorching.

While meat is cooking, bring a saucepan of salted water to a boil. Add celery, carrots, red bell pepper and onions. Cook until vegetables are tender. Drain.

When the meat is tender, add cooked vegetables, diced tomatoes, peas and Tabasco to stew. Heat through. Remove and discard bay leaves. Serve hot.

Miners beef stew can be served in a "boule," a round loaf of bread that has been hollowed out.

This recipe yields 10 to 12 servings.

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