Old Fashioned Beef Stew

In large heavy 5-quart Dutch oven over medium-high heat in hot oil, cook 1/2 of the meat until browned on all sides.

Repeat with remaining meat.

When all is browned, place all the meat again in Dutch oven.

Add onions, celery, tomato sauce and water. Cover and simmer for 2 hours, stirring occasionally.

(If this cooks down too much, just add additional tomato sauce, water or tomato juice as you would like.)

Remove from heat and stir in carrots, potatoes and fresh parsley (or 2 teaspoons dried). Cover; simmer 30 minutes more or until meat and vegetables are fork tender.