2 pounds of lean stew beef (browned in 1/4 cup oil and drained; DO NOT flour the meat!!!)
2 medium yellow onions, sliced
2 large green peppers, cut into thick strips
4 ribs of celery, cut into 3" pieces
2 large cans of diced tomatoes
4 12 oz cans of tomato sauce
2 cans of beef broth
1 tablespoon Liquid Smoke
2 tablespoons each: garlic powder, dried oregano, dried parsley, dried basil
1 tablespoon of dried rosemary
2 bay leaves
salt and pepper to taste

Combine all ingredients in a slow cooker. Cook on low for 10 hours or on high for 6 hours. Can be baked in the over at 350 for two hours.
Serve over rice or noodles with salad and garlic bread.