Adirondack Stew - cooking recipe

Ingredients

3 to 4 lb. boneless chuck, cut in 1 1/2 inch cubes
1 (#2 1/2) can tomatoes
1 1/2 tsp. salt
1 tsp. black pepper
1 bay leaf
1/2 tsp. oregano
1 Tbsp. Worcestershire sauce
1 tsp. dried celery flakes
1 tsp. dried parsley flakes
4 whole cloves
8 to 10 carrots, diced
6 medium potatoes, diced
water

Preparation

Place meat
in\theavy kettle or Dutch oven.
Cover with water; add tomatoes
and bring to a boil.\tLower flame and add condiments,
separately
at
5
minute
intervals.
Simmer, covered, for 1
1/2
hours.
Add carrots and simmer 15 minutes longer; add
potatoes
and simmer 3/4 hour or until vegetables are tender. Serves 8.