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Beef Stew

2 -(up to) 2 1/2 lb Very lean beef
2 tb Vegetable oil
2 lg Onions; diced
Water
5 lg Potatoes; cut into eighths
4 Or 5 lg Carrots; cut into 2-inch slices
Salt and pepper to taste
Garlic salt (optional)
Diced celery (optional)
1 cn (1-lb) tomatoes


Cut beef into cubes; brown with diced onions in vegetable oil in a heavy Dutch oven. Add about 2 cups boiling water, and simmer until meat is tender. Add other ingredients, and cook until vegetables are tender. Yield: 6 servings.


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