Heat oil in large stock pot over medium-high heat. Add meat and sprinkle with garlic, black pepper and salt. Brown meat on all sides, about 3 to 5 minutes.

Add onions, celery and carrots; cook for additonal 7 to 10 minutes to soften vegetables. Add tomatoes, potatoes, bay leaves and water. Bring to boil, reduce heat, cover and simmer 1 hour or until potaoes are tender.