Beef Stew Italian Style

          My mom has been making this recipe for as long as I can remember. There was
          nothing better than coming home from school on a cold Fall day and seeing a big
          pot of stew sitting on the stove waiting for me. It now is my oldest daughters
          favorite meal.
       
         2 pounds of stew meat - cut into chunks
         1/2 cup italian dressing
         2 cups water
         2 teaspoons beef bouillon granules
         1 can beef broth
         1 ( 14.5) ounces diced tomatoes, undrained
         1 ( 8 oz) can tomato sauce
         2 garlic cloves, minced
         1 bay leaf
         1 teaspoon salt and pepper
         2 teaspoons italian seasoning
         7 potatoes, diced
         6 carrots, diced
         1 onion, chopped
         1 cup of frozen peas
         1 cup fresh or frozen corn
         1 cup frozen green beans
         3 tablespoons all purpose flour
         3 tablespoons cold water

          1) In a dutch oven-brown meat in salad dressing over medium heat. Add the next 9
          ingredients and bring to a boil. Reduce heat - cover and simmer for 1 1/2 hours
          until meat is tender. Add potatoes, carrots and onion. Cover and simmer until the
          vegetables are tender about 45 min. Combine flour and cold water until smooth,
          stir into the stew. Add the peas, corn and green beans. Cook and stir until thicker
          or until frozen veggies are cooked through.