3 lb. beef stew meat
water (enough to cover)
5 cups peeled and chopped potatoes
2 (15 oz. ea.) cans stewed tomatoes
2 cloves garlic, minced
1 large onion, chopped
1/2 cup chopped celery
salt & pepper, to taste
garnish with parsley

In large Dutch oven, combine meat and water (enough to cover). Bring to a boil over medium heat. Add potatoes, tomatoes, garlic, onion, celery and salt & pepper. Reduce heat to medium-low and simmer for 2 1/2 hours or till meat is tender.

Submitted by: Peggy Wallace