Irish Stew

3 lbs. chuck roast, cut into 1-inch pieces
2 tbsp. canola oil, divided
1 lg. onion, cut into chunks
1 rib celery, finely chopped (1/2 c.)
4 carrots, peeled and cut into chunks
2 med. potatoes, peeled and cut into chunks
8 oz. can tomato sauce
1 tbsp. sugar
1 tbsp. flour
1 tsp. thyme
1 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. garlic powder
2 bay leaves

1. Preheat oven to 325 F.
2. Heat 1 tbsp. oil over med. high in a frying pan. Brown the meat in 4-5 small batches, adding extra oil as needed. Transfer meat to a casserole dish as it is browned.
3. Reduce heat to med. low and cook the onions. Add to the casserole dish.
4. Put carrots, celery and potatoes over the meat.
5. In a bowl, mix together the tomato sauce, sugar, flour, thyme, salt, pepper, and garlic powder. Pour over the meat and vegetables along with the bay leaves.
6. Give it a good stir. Cover and bake for 2 to 2 1/2 hours. Remove bay leaves.

NOTE: To serve over baked potatoes, throw some potatoes in to the oven for the last hour or so of cooking time. If you like, skip the baked potatoes and add several more potatoes to the stew.