Beef and Potato Stew

INGREDIENTS:

• 2 to 2 1/2 pounds very lean beef stew meat
• 2 tablespoons bacon drippings, oil, or shortening
• 2 cups chopped onions
• 1/2 cup sliced celery
• 5 large potatoes, cut in eighths
• 4 or 5 large carrots, cut in 2-inch slices
• salt and pepper to taste
• garlic powder (optional)
• 1 can (about 10 1/2 ounces) condensed tomato soup

PREPARATION:

Crock Pot:

1. Brown stew beef in bacon drippings or other fat. Add chopped onions and sliced celery and cook until tender.
2. Transfer meat and onion mixture, remaining vegetables and seasonings, soup, and a soup can of water to the crock.
3. Cook on LOW 8 to 10 hours – HIGH 5 to 6 hours.
4. Check occasionally and add a little water if necessary.
5. Serve with a crusty bread.

Stove Top:

1. Brown stew meat in bacon drippings or shortening. Add chopped onions and sliced celery and cook until tender.
2. Add vegetables and seasonings.
3. Add soup and a soup can of water.
4. Simmer over lowest heat for about 2 1/2 to 3 hours, or until meat and vegetables are tender.
5. Add more water as needed.
6. Serves 9.