Hearty Perogy Stew

 24 CHEEMO Bite-Size Perogies or 18 large CHEEMO Perogies
 907 g stewing beef
 ¼ tsp salt
 ¼ tsp pepper
 ¼ tsp allspice
 ¼ tsp rosemary
 60 ml canola oil
 60 g flour
 750 ml beef stock
 200 ml anned tomatoes
 1 1 onion (small and chopped into 1/2" to 3/4" cubes)
 2 2 carrots medium (sliced at a 45 degree angle and 3/8" to 1/2" thickness)
 1 1 celery stalk (chopped at 45 degree angle)


Cut stewing beef into 1" cubes.


Combine the flour and all the seasonings and sprinkle over the meat.


Heat the canola oil in a sauce pan or a small roaster, add the meat and brown for approximately 15 minutes.


Add the beef stock and canned tomatoes and let simmer for 1 hour. Add the vegetables and simmer an additional 30 minutes. Check for tenderness.


Taste and adjust seasoning. Then add frozen perogies and continue simmering for 15-20 minutes until the perogies are heated through.


The perogies can also be boiled and added to reduce the cooking time.