Hungarian Goulash

• 2 1/2 lb chuck
• fat as needed
• 2 tsp salt
• pepper
• 2 onions, chopped
• 15 oz can of whole tomatoes, squeezed to break down
• 1/4 tsp allspice
• 1/4 tsp cloves
• 1 bay leaf
• 1/2 c beef stock
• 6 small potatoes, peeled and cut up 

1. Cut beef into cubes and brown in fat
2. Add  remaining ingredients except the potatoes
3. Cover closely and simmer for about 3 hours, or until meat is tender 
4. Remove the bay leaf
5. Add the potatoes and cook until tender

serves 6