Beef Vegetable Stew

Ingredients

• 3 12 to 4 lb chuck roast cut in 12-inch squares
• 2 medium onions chopped
• 13 stalk celery sliced
• 10 medium potatoes cut up
• 1 lb sliced carrots
• 8 to 10 beef bouillon cubes
• 1 tsp garlic or regular salt
• 3 to 4 pinches ground hot pepper
• 1 to 2 qt chopped tomatoes

Directions

1. Add meat onion celery and salt to 6 to 7 quarts boiling water
2. Boil on medium about one hour
3. Add potatoes carrots bouillon and hot pepper to taste
4. When beef is well done add tomatoes Simmer 30 minutes