1 lb. lean beef, cut in cubes
2 tbsp. olives oil
1/2 c. celery, diced
1 bay leaf
1/8 tsp. pepper
4 carrots, scraped and sliced
1 lb. sm. white onions, peeled but whole
1 tbsp. flour
4 c. tomato juice
6 whole allspice
1/2 tsp. salt
3 potatoes, peeled and cut into cubes
2 c. English peas, fresh or frozen

Coat the beef cubes with flour. Heat oil in Dutch oven or large pan; add meat and brown well.

Add 2 cups of the tomato juice, the celery, allspice, bay leaf, salt, and pepper. Bring to a boil; lower heat, cover and simmer for 1 1/2 hours.

Add remaining 2 cups tomato juice, potatoes, carrots, and onions. Simmer cover for 45 minutes more. Add peas; cook covered 20 minutes more, or until meat and vegetables are tender.

Serves 6.