"I drive way too fast to worry about cholesterol."

Beef Stew With Vegetables

INGREDIENTS:

• 2 pounds lean stew beef
• 1 cup chopped onions
• 1/2 teaspoon seasoned salt
• 2 to 3 teaspoons vegetable oil
• 1 can (approx. 10 1/2 ounces) condensed beef broth
• hot water
• 3 cups diced potatoes
• 2 cups diced carrots
• 1 stalk celery, cut into 1/2-inch pieces
• 2 tablespoons flour
• 1/3 cup cold water
• black pepper and seasoned salt to taste

PREPARATION:

Rinse the beef under cold running water. Heat oil in a Dutch oven or kettle;
add beef, seasoned salt. and chopped onions. Cook over medium heat for about 10 to 15 minutes,
until the meat is browned on all sides and chopped onions are tender Drain off excess fat, if necessary.
Add beef broth and hot water to the pot until liquid level about 1 inch above the beef.
Cover and reduce heat to low; simmer, covered, for 1 1/2 to 2 hours or until the meat is tender.
Add the potatoes, carrots, and celery. Cover and cook, stirring occasionally, for 20 to 30 minutes
longer, until vegetables are tender.

To thicken the stew, combine the flour with 1/3 cup cold water; stir until smooth.
Gently stir flour mixture into the pot a little at a time, using as much as needed to
make the stew as thick as you like it.
Add pepper and taste for seasonings, adding more seasoned salt if necessary.
Serves 8.