2 cloves garlic -- slivered lengthwise

3 lb stewing beef (boneless chuck) -- whole

cold water 1/4 lb carrots -- sliced

2 med onions -- sliced

1 savor cabbage -- sliced

1 tbsp olive oil

2 ribs celery -- chopped

2 leeks, white & pale green only -- chopped

2 med white turnips -- chopped

2 tbsp all-purpose flour -- flour

1 lb plum tomatoes -- seeded, chopped

salt and pepper 1 bouquet garni:

sprigs parsley fresh thyme bay leaf garlic, optional

Insert slivers of garlic into the meat. Place in a large pot and add water to cover and bring to a boil.

Skim and add carrots, onions, and cabbage. Simmer.

In the meantime, brown the celery, leeks and turnips in the olive oil in a pan over moderate heat.

Sprinkle with the flour and stir well. Add to the pot.

Place the tomatoes in a separate saucepan, crush them and cook over moderate heat. Season them well with salt and pepper and a bouquet garni.

After 20 minutes, rub them through a food mill into the pot with the meat and vegetables.

Simmer for another 2 hours before serving. Taste for tenderness and cook longer if necessary.

Shared by Sherilyn Schamber