Hi Steven. This is Nancy from Louisiana and we could probably give Tennessee a run for their money on cooking. The following is how I cook my beef stew. You may want to either cut or add to the receipe, depending on how many people you are feeding. Use 3 lbs of boneless beef stew meat, or use a beef roast and cut your own. 3 - 1 lb. can tomatoes 1 can Rotel hot tomatoes 3 ribs celery, sliced 6 medium onions, chopped 6 cloves garlic, minced 4 oz. Worchestershire sauce 2 Tablespoons chili powder 2 cups water Salt to taste 6 small potatoes (chopped or whole) 1 ob. carrots, cut in 1 1/2 inche pieces 1 - 1lb. can English peas 1 - 1lb. can cut green beans 1 - 1lb. can whole kernel corn 1 lb. cut okra, optional Using large pot, coat beef stew meat with flour and brown quickly in very hot fat. Reduce heat, add tomatoes, onions, garlic, celery, 2 cups water, chili powder, Worcestershire sauce and salt to taste. Cover and cook over very low heat until meat is tender, about 2 hours. Add potatoes and carrots, cook until done. Add peas, beans, corn and okra. Cook about 10 minutes more. All cooking should be done with lid on the iron pot. Served with hot buttered French bread and assorted pickles, this will serve about 8 hungry men. TRY THIS AND ENJOY!!! Nancy