1 bunch celery
2 c. water
1/4 tsp. minced dried garlic
1 tsp. leaf thyme
1/4 tsp. ground black pepper
1/2 lb. sm. white onions, peeled
1 1/2 lb. lean beef, cubed
1/4 tsp. salt
4 sprigs parsley
1/2 c. tomato juice
1/2 lb. fresh mushrooms, sliced

Trim ends of celery; reserve leaves. Slice enough celery to make 4 cups; set aside. Arrange beef cubes on rack of broiler pan. Brown on all sides, 4 inches from heat, about 10 minutes. Transfer beef to Dutch oven or heavy kettle. Add water, garlic, thyme, salt and pepper; mix well. Tie reserved celery leaves and parsley in cheesecloth and add to Dutch oven. Bring to boiling, lower heat; cover and simmer for 1 hour. Add sliced celery, mushrooms, and onions; simmer 30 minutes, or until meat is tender and vegetables are crisply tender.