Stew From Sunday's Roast

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

Preparation

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.