2 lbs. beef stew meat
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
6 whole cloves
3 cloves garlic
1/2 tsp. oregano
1/2 tsp. thyme
Water to cover
2 onions
3 med. potatoes
3 carrots
1 lg. celery stalk
2 leeks
Parsley

Place beef in six-quart Dutch oven. Add salt, pepper, bay leaf, cloves, garlic, oregano and thyme. Cover with water; bring to boil; reduce to simmer; cover and cook two hours or until meat is tender. Peel onions and potatoes; cut in half. Scrape carrots; cut in two inch lengths. Cut celery and leeks in two inch lengths. Place vegetables in Dutch oven with meat. Cover and simmer one hour r until vegetables are tender-crisp. Arrange meat and vegetables on platter and garnish with parsley. Broth may be served as soup beforehand. Serves four.