Brown the meat in a large pan then set aside. Add the onions to the pan and saute until golden and transparent. Return the meat to the pan and cover with the beef stock, garlic salt, and a little seasoning. Add more water if needed to cover the contents of the pan. Cover and cook for 90 mins, then add the carrots and potatoes.

Place the tomatoes on top of the stew and recover until they begin to soften and skin starts to peel. Carefully remove the skins with a fork, using a large metal masher mash them into the stew.

Cover and cook for another 60 mins and check to make sure the potatoes are softened and the stew hasn't dried out. Add more water if necessary to cover the potatoes and add seasoning and celery salt to taste. Cover and cook for an additional 30 mins.

Instead of stewing steak you can use neck-end long chops and substitute the beef stock with lamb stock, or you can use minced beef or lamb instead and cook it together with the onion before adding the other ingredients. You can also substitute the fresh tomatoes with tinned if preferred. To slow cook place all raw ingredients in a slow cooker for 6-8 hours.