Beef and Brown Rice Stew

2 lb. Stew Beef
2 c. chopped celery
2 c. chopped carrots
1 c. chopped onion
5 lg. potatoes cubed
1 can green beans
1 can corn
2 cans stewed tomatoes
1 c. all purpose flour
1 bag of boil-in-a-bag brown rice
4 cups beef stock
8 cups water
1 tsp. minced garlic
2 tsp. canola oil

The base

Put canola oil in a large stock pot over medium heat. Cook garlic, onion and celery until translucent. Add water and bouillon to pot.

In a bowl
Lightly cover beef cubes with flour and season with salt and pepper. In a skillet combine 1 tsp. of canola oil and beef cubes over high heat and sear until the outside of the beef is browned. It is not necessary that the beef be cooked through. Add the cooked beef to the stock pot along with carrots and potatoes and simmer for 40 minutes. Drain the corn and green beans and add them to the pot along with the stewed tomatoes and continue cooking for 30 more minutes. Add the brown rice last and cook until the rice is tender. Salt and pepper to taste.