Title: Beef Stew #3
Categories: Soup
Yield: 6 Servings

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.

From , by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.