Quick & easy Beef Stew

One more food post and then - I promise - I'm moving on! Maybe. What is this - my sixth recipe in a row? And the third on soup? I can't help it. I just can't. But do stick by me here because this one's a good one! It's so simple and delicious, it almost qualifies as a five-ingredient recipe. Only there are more like nine or ten ingredients, but you get the idea!

We made it yesterday and are serving it today during The Game, along side some fresh bread and brownies spiced up with cinnamon & chipotle chili pepper.

Quick & easy Beef Stew
- a splash of olive oil and a tab of butter (1-2 T. of each)
- 1 1/4 lb. (approx.) beef chuck stew meat tossed & coated in flour, salt & pepper
- 1 onion, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 2-4 cloves garlic, minced
- 1/2 (6 oz.) jar Heinz Chili Sauce, or to taste
- 1 can or bottle of light beer, or the equivalent of beef stock
- 1 large or 2 small potatoe(s), chopped

Heat the oil & butter in a heavy soup pot and add the stew meat. As the meat begins to brown, add the onion, carrots, and celery. Once the meat pieces are thoroughly browned on all sides and the veggies are soft add the garlic, stirring to combine.

Pour in the Heinz Chili Sauce and the beer or stock; stir. Add the potatoes and bring to a boil. Turn the heat down to simmer and cover, cooking until the potatoes are tender. Season with salt & pepper to taste. Enjoy!