2 pounds beef stew meat, cut into 1 1/2-inch cubes
2 tablespoons oil
1 bay leaf
1 onion, chopped
1/4 teaspoon pepper
2 teaspoons salt
1 teaspoon honey
6 carrrots, peel and sliced or quarterd
1 cup celery, sliced
12 small white onions
4 cups water
1. Heat oil in skillet. Brown meat on all slides.
2. In slow-cooking pot, combine browned beef, bay leaf, chopped onion, pepper, salt, honey, and vegetables.
3. Pour water over all. Cover and cook on low 8 to 10 hours.