3 lb. short ribs
2 tbsp. shortening
1 can (10 oz.) cream of celery soup
1 can (10 oz.) onion soup
1 can (16 oz.) tomatoes, cut up with juice
1/2 c. water
2 tbsp. Worcestershire
2 lg. garlic cloves, minced
1 med. bay leaf
1 lb. carrots, cut in 2" pieces
6 quartered potatoes

Brown ribs in shortening; pour off excess fat. Stir in soups, tomatoes, water, Worcestershire, garlic and bay leaf. Cover; cook over low heat 1 hour and 45 minutes, stir now and then. Add carrots and potatoes. Cook, covered 1 hour more.