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Stew From Sunday's Roast

Yield 8 cups

Ingredients

  • 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

How to Make It

  1. 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.

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