1 can beef bouillon soup
1 can tomato paste
1 lg. chopped onion
3 lg. carrots, sliced
3 lg. stalks celery sliced with leaves
3 med. potatoes, peeled and cubed
1 c. peas
1 lb. stew meat cut in small pieces
1 tsp. salt
1 tsp. pepper
1/2 tsp. garlic
2 bay leaves

Fry stew meat and onions in 2 tablespoons oil. Drain. Add beef bouillon. Plus 3 cans of water. Add tomato paste, celery, carrots and potato. Bring to a boil. Turn down to medium low. Simmer until vegetables are tender. Add peas. Serves 4 to 6.