2 lbs. beef chuck or round steak, cut into chunks
2 tbsp. oil
1 tsp. salt
1/2 tsp. white pepper
1 bay leaf, crushed
Dash thyme
2 or 4 whole cloves
4 carrots, peeled, sliced
6 potatoes, peeled, cut into chunks
2 onions, sliced
2 stalks celery, sliced
1 green pepper, sliced

In Dutch oven brown meat, a little at a time. Discard excess fat. Add salt and pepper. Stir in beef broth and water. Bring to a boil, add bay leaf and cloves. Reduce heat. Simmer, covered, until meat is tender, about 1 1/4 hours. Add thyme.

Add vegetables. Cook for another 20 to 30 minutes until vegetables are tender crisp and meat tests done. Serve piping hot. Serves 6.