3 lb. beef chuck blade steak (2 1/2 inches thick)
3 med. onions, sliced
2 carrots, sliced
2 green peppers, sliced
2 celery stalks, sliced
1 can (16 oz.) stewed tomatoes
2 pkg. instant beef broth
2 tbsp. brown sugar, packed
1 tsp. garlic powder
1/2 tsp. salt
2 bay leaves

In a 4-quart casserole, combine all ingredients. Bake, covered, at 325 degrees F. for 2 to 2 1/2 hours or until meat is fork-tender. Let stand 5 minutes, skim off excess fat; serve immediately.