1 1/2 lb. beef chuck, cut in 1" cubes
2 tbsp. oil
1 onion, chopped
1 clove garlic, minced
1 (6 oz.) can tomato paste
3 c. water
1 1/2 tsp. seasoned salt
1/4 tsp. pepper
1 bay leaf
6 carrots, pared & sliced
4 potatoes, pared & quartered
6 sm. white onions

In Dutch oven, brown meat in hot oil. Add onion and garlic. Cook until soft. Add tomato paste, water and seasonings. Cover. Simmer 1 hour and 15 minutes. Add vegetables. Cover, simmer 45 minutes. 6 servings.