Although this stew did not originate in New England, it has earned a place in almost every Northern home.
Heat oil in Dutch oven. Saute onion, garlic, and celery until soft. Add beef and brown. Drain off excess fat. Add tomatoes and tomato sauce, cover, and simmer 30 minutes. Add beans and simmer until heated. Season with salt and pepper. Serve with crackers or bread, or on top of baked potatoes.