1 to 1 1/2 lbs. beef, cut into bite size pieces, trim fat
4 potatoes, cut in bite size pieces
4 carrots, cut in bite size pieces
1 stalk celery, chop small (optional)
1 med. onion, cut into quarters or eighths
1 can (9 oz.) whole tomatoes
Oregano, salt, pepper and garlic to taste
Olive oil

In a heavy stew pot, brown beef in a little olive oil and garlic. Without stirring, put in onion, then potatoes and carrots. On top put celery and slightly broken up tomatoes. Add spices (a pinch to 1 teaspoon each). 1 to 2 cloves garlic. Add 2 to 3 cans water. Cover pot and cook on low until potatoes and carrots are tender, then stir and continue to cook until beef is tender and coming apart. (Add water as needed so it can just be seen).

Can also be made in crockpot. Put meat in raw with garlic. Then layer as above. Start in A.M. Leave on low and stew will be done by supper, no need to stir. Serves 4.