3-4 red potatoes, quartered
1 white onion (rings or quartered)
Several carrots, cut into chunks
4-5 bay leaves
2 sm. cans tomatoes
Stew meat
Garlic salt
Salt & pepper

In Dutch oven or large pot cook meat with a little water until well browned. Add all other ingredients except tomatoes. Cook on low heat for several hours or until potatoes and carrots are done. The last 20 minutes or so add tomatoes and cook until heated through.