|Boneless beef||10 Ounce, cut into 1-inch cubes (For Stew)|
|Vegetable oil||2 Teaspoon|
|Garlic||1 Teaspoon, minced|
|Water||1 Cup (16 tbs)|
|Tomatoes||2 Medium, blanched, peeled, seeded, and chopped|
|Diced celery||1⁄2 Cup (8 tbs)|
|Onion powder||1⁄2 Teaspoon|
|Thyme leaves||1 Dash|
|Ground pepper||1 Dash|
|Sliced carrots||1⁄2 Cup (8 tbs)|
1 In a broiler pan, on a rack broil beef 2 to 4 inches from heat source, for about 5 minutes per side, turning once, until browned on all sides.
2 In a 1 1/2-quart saucepan heat oil, add garlic and saute lightly.
3 Add water, tomatoes, celery, and seasonings and bring mixture to a boil.
4 Add in the broiled beef.
5 Lower the heat cover, and simmer for about 1 1/2 hours. until meat is fork-tender.
6 Stir in carrot and cook for about 15 minutes longer, until slices are tender-crisp.
7 Serve hot.