Ingredients for 4 servings:
1. 2 tablespoons olive oil
2. 2 lbs stewing beef, cut into 1 1/2 inch pieces
3. 1 bunch scallion, sliced thin (about 1 cup)
4. 3 large celery ribs, chopped fine
5. 1 small green bell pepper, chopped fine
6. 1 (2 lb) can whole tomatoes with juice, chopped
7. 1 cup prepared tomato sauce
8. 1 cup beef stock
9. 1 tablespoon Worcestershire sauce
10. 1 tablespoon finely chopped parsley
11. 1 tablespoon brown sugar
12. 1 bay leaf
13. 1/4 teaspoon rosemary, crumbled
14. 1/8 teaspoon thyme, crumbled
15. 1/8 teaspoon oregano, crumbled
16. 1 teaspoon cinnamon
17. 1 pinch cayenne
18. 3 carrots, sliced 1/2 inch thick
19. 4 -6 small new potatoes, peeled, cut in half

Directions:
1. Heat oil over moderately-high heat and brown beef in batches, transferring to a bowl as it is browned.
2. Pour off fat if desired.
3. Return beef to kettle and stir in scallions, celery, bell pepper, tomatoes with juice, tomato sauce, beef stock, Worcestershire Sauce, brown sugar, herbs and spices.
4. Simmer, covered, 2 ½ hours.
5. Add carrots and potatoes and simmer 30 minutes longer, or until they are tender.
6. For Crock pot: Put browned beef and all remaining ingredients in crock pot.
7. Give everything a stir and cook on low for 10-12 hours, adding more water or stock if stew appears too dry (probably not necessary).