1 1/2 lb. stew beef, cut in 1-inch cubes
3 tbsp. flour
3 tbsp. vegetable oil
1 (14 1/2 oz.) can whole tomatoes, undrained & crushed
3 stalks celery, cut in 1-inch pieces
2 lg. potatoes, peeled & cut in chunks
2 lg. carrots, cut in 1-inch pieces
1 lg. onion, cubed
1 c. water
2 tsp. beef bouillon granules or 2 cubes
1/2 tsp. salt
1/2 tsp. pepper
1 bay leaf

In large bowl, coat beef with flour. In 6-quart Dutch oven, brown beef in oil. Stir in remaining ingredients except bay leaf, and bring to a boil; reduce, cover and simmer 1 hour. Add by leaf and simmer an additional 30 minutes. Remove bay leaf and serve.