Beef Stew with Corn Bread Topper

1/4 cup All Purpose Flour

1/8 teaspoon freshly ground black pepper

1.5 pounds beef stew meat, cut in 1 1/2-inch pieces

1/3 cup Pure Canola Oil

1 (14.5 oz.) can diced tomatoes, with liquid

1/2 cup water

5 carrots, peeled and sliced

1/2 cup chopped onion

1/4 cup chopped celery

1/4 cup chili sauce

2 teaspoons instant beef bouillon granules or 2 beef bouillon cubes, crushed

1 (10 oz.) package frozen mixed vegetables

1 (16 oz.) can cut green beans, drained

CORN BREAD TOPPING

1 (6 oz.) package Martha White® Buttermilk Cornbread Mix

2/3 cup milk

Snipped fresh parsley

HEAT oven to 325ºF COMBINE flour and pepper in resealable food storage bag. Add meat cubes, tossing to coat. Heat oil over medium high heat in 10-inch skillet. Add beef; brown on all sides. Add tomatoes with liquid, water, carrots, onion, celery, chili sauce and bouillon granules to meat in skillet. Mix well.SPRAY a 3-quart casserole with no-stick cooking spray. Transfer ingredients in skillet to prepared casserole. Cover tightly; bake 1 1/4 hours. Stir in mixed vegetables and green beans. Cover; bake an additional 45 minutes.INCREASE oven temperature to 425ºF. Combine cornbread mix with milk in medium bowl; pour evenly over stew mixture. Bake, uncovered, 15 minutes. Increase heat to broil; broil 5 minutes, until lightly browned. Sprinkle with snipped parsley.