Beef Stew

2 pounds stew meat cut into 1 inch cubes

1 onion, chopped

5 carrots, sliced

4 potatoes peeled, cut into bit size pieces

3 ribs celery, chopped

1/4 teaspoon oregano

2 bay leaves

2 beef bouillon cubes

1 cup water

1 large can tomatoes

1. In a large pot cook meat and onion in 2 tablespoons oil until brown. Add tomatoes, carrots, potatoes, and celery to meat.

2. Cover and simmer 1 1/2 hours. Can also be cooked in a crock-pot.

Can be done the day before, refrigerated overnight and reheated.

Serves 8.