Stew From Sunday's Roast

Recipe from

Oxmoor House


4 carrots, scraped and sliced
2 large potatoes, peeled and cubed
2 medium onions, chopped
3 to 4 cups cooked, cubed roast beef
1 (14 1/2-ounce) can tomatoes, undrained and chopped
1 (8 3/4-ounce) can whole kernel corn
1 (8 1/2-ounce) can green peas
1 cup shredded cabbage
1/2 cup catsup
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery salt


Combine carrots, potatoes, onion, and water to cover in a large Dutch oven. Bring to a boil. Reduce heat; simmer 10 minutes. Stir in remaining ingredients. Simmer 45 minutes.