1 clove garlic, sliced
1 lb. stew beef, cut into thin strips
1 c. onions, sliced
1 c. celery, sliced
2 tbsp. vegetable oil
2 tbsp. peanut butter
2 tbsp. soy sauce
1/2 tsp. sugar
1 c. beef stock or bouillon
Dash pepper
1 (8 oz.) can sliced water chestnuts
1 (8 oz.) pkg. frozen pea pods or frozen peas
2 to 3 sliced carrots

Saute garlic, beef, onion and celery in hot oil until lightly browned. Add ingredients through pepper, bring to boil, cover and simmer until meat is tender (approximately 1 hour). Add additional liquid during cooking if needed. (I usually make 1 1/2 times more peanut butter, soy sauce, sugar and bouillon.) Add water chestnuts, pea pods or peas (may be frozen when added), and carrots; approximately 10 minutes before finished cooking. Serve over rice or noodles.