Beverlin's Hunter Stew

Kelli - this is an AMAZING stew! It takes a little time - but holy cow! I got this recipe from our home teacher in our last ward who was an incredible chef and he was kind of reluctant to give it up, if that tells you anything. Anyway, I wouldn't b serving the world if I kept it to myself, so here you go! Tell me what you think!
P.S. This makes quite a bit, but you can always freeze what you don't use.

2 lbs. beef (you can get this in steak chunks made especially for stew
2 Tbls. olive oil
1 tsp. sugar
1 Tbls. flour
2 tsp. salt
1/4 tsp. pepper
1 tsp. chili powder
1 bay leaf (dried)
1/4 tsp. thyme or savory
1 C. peas
3 or 4 stalks of celery
1/8 tsp. ground cloves
2 tomatoes or can of stewed tomatoes
1 green pepper (coursley chopped)
2 C. chicken stock
2 C. boiling water
6 small potatoes
6 small carrots
1 large onion

1. Brown meat in oil in skillet and sprinkle with sugar...continue to brown (when cooked transfer to pot)
2. Add seasonings
3. Add tomatoes, green pepper, stock, and boiling water
4. Cover and simmer on low for 2 hours
5. Add all veggies (except peas)
6. Cook another 15 minutes
7. Add peas
8. Cook another 15 minutes
9. Remove Bay leaf
10. Enjoy!!!

This is SUPER yummy in bread bowls. Hope this helps!