1 lb. stew meat, cubed
1/2 c. flour
3 tbsp. cooking oil
Salt & pepper to taste
1 sm. frying chicken
2 qts. water
1 bay leaf
2 c. celery, cut in 1 inch pieces
2 c. carrots, cut in 1 inch pieces
2 c. potatoes, cut in 1 inch cubes
1 c. onions, cut in 1 inch cubes
1 c. cabbage, cut coarsely
1 can tomatoes
1/2 tsp. garlic
Powder or 2 cloves fresh garlic, cut finely

In a very large pot, place chicken and bay leaf in the 2 quarts water. Boil for about 1 1/2 hours or until tender. Cool slightly and remove bay leaf, bones, and chicken skin, leaving chicken in bite sized pieces. Add all vegetables to pot except tomatoes and garlic. Coat stew meat with flour which has been seasoned with the salt and pepper. Be sure to use all the flour, since this will be the thickener for the stew. Heat the 3 tablespoons oil in a skillet and brown the meat on all sides. Add the canned tomatoes to the skillet to rinse all drippings and browned flour and pour into pot with chicken and vegetables. Add garlic and simmer until all vegetables are done, about 30 minutes. Stir occasionally.