2 lb. beef stew
6-8 peeled & quartered med. potatoes
4-5 peeled & sliced carrots
1 med. diced onion
2-3 ribs sliced celery
2 whole bay leaves
Salt & pepper
Accent
4 sm. cans tomato sauce
2 sm. cans water

Brown stew meat in 3 tablespoons oil. Add twice as much water as meat, and simmer for an hour, covered. Then add vegetables and spices, tomato sauce, water, salt, pepper, Accent and ending with placing 2 whole bay leaves on top. Cover, and cook on medium heat until vegetables are tender and juices have boiled down to a thick tomato sauce covering stew. Serve.