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Gail's Beef Stew

ID: 315   Beef  
5 lbs. chuck stew meat
1 onion
1 lb. can stewed tomatoes
2 pkg. beef broth
5 carrots, sliced
1/2 stalk celery, diced
mixed vegetables

Cut meat in small pieces and place in plastic bag with flour and pepper. Brown in Crisco; when almost all done add onion. cook until wilted. Add stewed tomatoes and stir. (Will start getting thick right away). Add 2 cans of water (small tomato can). Add carrots, celery, and beef broth.

Cook 1 1/2 hours. Add frozen mixed vegetables and cook for 30 minutes. Add water if needed at any time. Serve with either elbows or potatoes.

Recipe Source: Gail Vella
Submitted by:
Creative Cooking

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