3 lb. beef stew meat
2 tbsp. flour
3 onions, sliced
Salt and pepper
1 tsp. oregano
6-8 med. potatoes
1 lb. squash
1 lb. okra
6 oz. tomato paste
1 stick butter
1/2 c. olive oil
2 carrots
3 stalks celery
1 med. eggplant

Sprinkle flour on meat and brown in a skillet with 1/4 cup olive oil. When brown, add onions, salt, pepper, and oregano. Continue cooking until onions become clear. Place in a casserole dish. Dilute tomato paste with 1 can water and pour over meat.

Cut vegetables into fairly large pieces and add to meat. Dot with butter and coat with remaining olive oil. If needed, add an additional cup of water. Bake at 325 degrees for 1 hour, turn meat and vegetables and continue baking for 2 hours. Serves 8.

VARIATION: Substitute lamb for beef.