Beef Stew

1 1/2 to 2 lbs stewing beef
2 T olive oil
1 to 1 1/2  tsp salt
good shake of pepper
paprika
2 T flour if cooking in the oven
1 large onion, chopped
1 small sweet pepper, chopped
3 carrots, sliced
2-3 potatoes, cubed
1/2  large head of cabbage, chopped
1 C frozen peas
2 to 3 heaping tablespoons tomato paste mixed with 1 cup water  OR
1 can tomato sauce
1 bay leaf

If cooking on stove top: Trim and cut stewing beef into small, bite size pieces. Brown in oil, cooking and stirring as needed, for about ten minutes or until juices are gone. Add seasonings. Once the meat is browned and begins to sizzle, add onion and stir, cooking until onion is soft. Add water to cover beef and let simmer for about an hour. Add more water as needed to make sure it's cooking in a bit of liquid. Lid should be on with room for steam to escape. Add all of the vegetables, except for the peas. Mix tomato paste with one cup water and pour over the vegetables. Add bay leaf. Cook for another hour. Stir as needed and make sure there is always some liquid at the bottom.  Add peas for last 15 minutes of cooking. Adding a flour/water mixture to thicken juices is optional.

If cooking in the oven: Spray Dutch Oven or roasting pan with cooking spray.  Trim and cut beef into small bite size pieces. Put in roaster.  Sprinkle with salt, pepper, paprika, and flour to coat lightly.  Drizzle with a little olive oil, stir. Roast open at 400 degrees for ½ hour.  Add chopped vegetables, tomato sauce, and bay leaf. Sprinkle with a little salt and pepper.  Cover with lid and bake another 1 ½ hours, adding peas near the end. You may want to check it in between to see if there is enough liquid to your liking.  Add more water if you like it runnier.