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Beef Stew

5 large onions, peeled and sliced
1/2 cup butter
1 1/2 pounds of lean beef, cut into bite size pieces
5 carrots, peeled and sliced
5 stalks of celery, sliced
2 cups hot beef broth
5 medium potatoes, peeled and cut into bite size pieces
flour
salt and pepper to taste
water


Brown the onions slowly in butter until very brown. Remove from frying pan to Dutch oven. Roll beef pieces in flour and pepper and brown quickly in butter in frying pan and add to the onions. Add a little water to frying pan to absorb the browned flour and add that to the meat. Add carrots, celery, beef broth and bay leaves to the kettle. Simmer about 1 hour. Add potatoes and continue simmering until done. This may be thickened with flour if desired. Add salt and pepper to taste. Remove bay leaves.


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