1 1/2 lbs. beef stew meat, cut into 1 inch pieces
3 1/2 c. water
2 tsp. salt
1/4 tsp. pepper
1 clove garlic, finely chopped
1 bay leaf
2 med. carrots, sliced (about 1 c.)
2 med. stalks celery, sliced (about 1 c.)
1 med. onion, sliced
1 (16 oz.) can whole tomatoes, cut up
1/3 c. uncooked reg. rice
1/2 sm. head cabbage, coarsely shredded (about 2 c.)
2 sm. cucumbers or zucchini, sliced
1 (16 oz.) can garbanzo beans

Heat beef stew meat, water, salt, pepper, garlic, and bay leaf to boiling in Dutch oven; reduce heat. Cover and simmer until beef is almost tender, 1 1/2 to 2 hours. Stir in carrots, celery, onion, tomatoes (with liquid), and rice. Heat to boiling; reduce heat. Cover and simmer 25 minutes. Add cabbage, cucumbers, and beans (with liquid); heat until cucumbers are crisp-tender and beans are hot, 5 to 10 minutes. 6 to 8 servings.