2 lb. beef chuck, cut into 2 inch cubes
4 slices bacon
1 bay leaf
1/4 to 1/2 c. flour
1 (8 oz.) can tomato sauce
2 c. water
1/2 to 1 tsp. garlic salt
4 stalks celery
1 pkg. Lipton onion soup
4 carrots cut in chunks
5 to 6 small potatoes

In 2 quart casserole fry bacon until crisp. While bacon is cooking, put garlic and flour in a paper bag and shake a few pieces of beef at a time until lightly covered. Remove cooked bacon from casserole, crumble and reserve. Brown beef in casserole. Pour off extra fat. Put meat back in casserole, add bacon, onion soup, tomato sauce, water, bay leaf, celery and carrots. Bake at 350 degrees, covered, for 2 1/2 hours. Add potatoes and bake 20 to 30 minutes. Serves 6.