1 1/2 lb. stewing beef, cubed
2 tbsp. cooking oil
1 lg. onion, diced
2 cloves garlic, minced
1 celery stalk, chopped
2 med. carrots, sliced 1" thick
1 bay leaf
1 tsp. salt
1 tbsp. flour
2 med. potatoes, cut into big cubes
6 whole tiny onions
2 tbsp. chopped parsley
1 can whole tomatoes or 2 med. fresh tomatoes, coarsely chopped
1/8 tsp. pepper
1 tbsp. soy sauce
1 1/2 c. water

In heavy saucepan, heat the oil over medium high heat. Quickly brown beef cubes in the oil, a handful at a time. Pour off whatever oil is left.

Return beef to pan. Add diced onions, garlic, celery, parsley, bay leaf, tomatoes, salt, soy sauce and pepper. Add 1 1/2 cups water. Bring to a boil, lower heat and simmer covered for 1 1/2 hours.

Add remaining vegetables and simmer for 1/2 hour. Thicken broth with flour dissolved in 1/4 cup water. Stir until well blended. Simmer for 5 minutes more.