2 lbs. stew meat
2 tbsp. oil
3 c. boiling water
2 tbsp. chopped parsley
1 large onion, cut in large pieces
1 1/2 c. cut up celery (center may be used)
1 bay leaf
3 cloves
6 to 8 carrots, peeled and sliced
5 medium to large potatoes, sliced and quartered

Dip meat pieces in flour seasoned with salt and pepper. Brown in oil on all sides. When all are browned add boiling water, parsley, onion, celery, bay leaf and cloves. Cook about 2 1/2 hours or until meat is tender and carrots and potatoes done. Cook until vegetables are tender. Add more water if necessary. Remove meat and vegetables and thicken stock if desired and use for gravy.

This also can be made in a crock pot. Just brown the meat well first in skillet. Add boiling water and transfer to crock pot. Add all the ingredients and cook slow for 6 hours. You can season with salt and pepper to your own taste.