1 tbsp. olive oil
3/4 lbs. lean round beef, cut in 1/2 inch cubes
1 1/2 c. chopped onions
2 ribs celery, thinly sliced (about 1 c.)
1 c. thinly sliced carrots
2 sm. zucchini trimmed and diced (about 2 c.)
2 med. potatoes, diced (about 2 c.)
20 oz. can chick peas, rinsed and drained
28 oz. can peeled tomatoes
5 c. water
2 tsp. basil leaves, crumbled
1 tsp. thyme leaves
Salt (optional)
1/2 tsp. coarse ground black pepper

Heat oil in large pot until hot. Add beef and cook over medium heat until brown. As beef browns, remove to a plate. Add onions to pot stirring to remove bits on bottom of pan until onions are brown. Return beef and juices to pot. Add celery, carrots, zucchini, potatoes, chick peas, tomatoes, water, basil, thyme, salt and pepper. Mix gently to break up tomatoes. Cover and bring to a boil. Reduce heat and boil gently, covered, about 30 minutes or until beef is tender. Stir occasionally makes about 3 quarts. Serves 8.