| | Directions | | Combine meat, onion and spices and cook until meat is brown. The juices from the meat will provide taste. Cut potatoes, carrots and celery too desired size. Add vegetables, stewed tomatoes and tomato sauce to the Dutch and stir. Cook 1.5 hours or until vegetables are tender. Dutch oven size 14 inches. |
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| Ingredients | | - |  | 2 pounds stew meat |
| - | | 1 white onion, chopped (large) |
| - | | 1 tablespoon oregano |
| - | | 1 tablespoon basil |
| - | | 1 teaspoon garlic |
| - | | 6 potatoes (medium) |
| - | | 6 carrots (medium) |
| - | | 6 stalks celery |
| - | | 2 cans stewed tomatoes |
| - | | 3 cans tomato sauce |
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