stew meat cubed
salt and pepper to taste
celery cut into 1 inch pieces
carrots cut into 1 inch pieces
potatoes cut into 1 inch pieces
onion cut into 1 inch pieces
cabbage cut coarsley
garlic powder with parsley
1In a large pot place chicken and bay leaf in the 2 qt. water. Boil for about 1 1/2 hours or until tender. Cool slightly and remove the bay leaf. Debone chicken and remove skin.
2Add all vegetables except tomatoes and garlic.
3Coat stew meat with the flour that has been seasoned with the salt and pepper. Be sure to use all the flour, this will thicken the stew.
4Heat the 3 tbsp oil in a skillet and brown the meat on all sides.
5Add the canned tomatoes to the skillet to rinse all drippings and browned flour and pour into pot with chicken and vegetables.
6Add garlic and simmer until all vegetables are done, about 30 minutes. Stir occasionally.