"This recipe is a standby we've fed to many a branding crew. It's hearty and filling important requirements when you're feeding a bunch of cowboys!" Betty Sitzman In a Dutch oven, brown beef in oil on both sides. Add onion and celery when meat is almost browned. Add broth; cover and simmer 3-4 hours or until meat is tender. Remove meat; cool and shred. Drain vegetables, reserving 1 1/2 cups broth. Skim off any fat. Return the meat, vegetables and broth to Dutch oven; add the remaining ingredients. Simmer until heated through. This keeps well in a slow cooker on low heat. Remove bay leaf before serving.