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stew meat:

1-1/2 lb boneless chuck roast, cubed
1/4 C oat flour
1 Tb corn-oil margarine
1/2 tsp salt
1/2 tsp freshly ground black pepper

veggies:

4 C chopped onions
4 cloves garlic, peeled
2-1/2 C red potatoes, peeled & cubed

stock:

2-1/2 C low-sodium beef broth
2 C low-sodium tomato sauce

remaining ingredients:

2 Tb paprika
1 Tb red wine vinegar
2 bay leaves
salt & pepper to taste
1 Tb freshly-squeezed lemon juice

1. Put the cubed chuck roast in a ziplock bag with the oat flour, seal, and shake vigorously to cover the meat with flour.
2. Melt the margarine in a stock pot or Dutch oven. Add the dredged meat, sprinkle with salt & pepper, and brown at medium heat on all sides. Remove from post and reserve.
3. Add onions & garlic to pot. (You may need another dab of butter.) Cook at medium heat until lightly browned. Add paprika and vinegar, stir to mix.
4. Return beef to pot. Add beef broth, tomato sauce, and bay leaves. Cover, reduce heat to low, and simmer for about a hour and a half.
5. Add potatoes, cover, and continue cooking until potatoes are tender, about an hour.
6. Remove bay leaves. Add lemon juice, then salt and pepper to taste.

Makes 8 servings

Note: general all-purpose wheat flour can be substituted for the oat flour, if cooking wheat-free is not a consideration.