1-1 1/2 lb. boneless beef cut in 1 1/2" cubes
4 tbsp. flour
3 tsp. seasoned salt
1/8 tsp. pepper
1 clove garlic
3 tbsp. salad oil
1 bay leaf
3 c. boiling water
Sm. sprig fresh rosemary, optional
1 c. chopped onions
2 c. sliced carrots
2 c. sliced potatoes
2 stalks celery, cut in 1" pieces

Dredge meat in flour, salt and pepper. Heat oil in Dutch oven and brown dredge meat. Add clove of garlic and rosemary. When meat is browned add water, bay leaf and rosemary. Bring to a boil, then turn heat down and simmer until meat is done (about 1 hour). Add onions, carrots, potatoes and celery; cook on low heat until vegetables are done.