Take a 3 lb. blade-in beef shoulder, brown in oil with crushed garlic and cover with water in a Dutch oven. Add peeled red potatoes, whole small or cut in quarters, two cups each chopped celery, white onions and carrots. Season with black pepper, thyme and bay, cover and place in a slow oven (300) until meat is tender. Salt to taste, use some broth for gravy, the rest as stock.