#820 - Beef Stew

(by Shirley McNevich)

2 to 2 1/2 lbs. sirloin tip roast beef
1 chopped onion
1/2 cup chopped fresh parsley
2 ribs of celery (chopped)
celery leaves/heart from the inside of the celery stalk (finely chopped)
3 tsp. salt
1 tsp. pepper
1/2 cup water + 2 qt. water
6-8 red potatoes (peeled, washed and cut into bite sized pieces)
2 - 1lb. bags baby carrots
1 can canned tomatoes (about 16 oz.)

Place the roast beef in a Dutch oven, add 1/2 cup water and 1 tsp. salt--cook on medium and keep turning the roast until both sides are browned and the water cooks off (about 20 minutes). Add 1 qt. water to the roast--bring the water to a boil. Turn heat down to low and simmer for 3 to 3 1/2 hours until meat is done--test with a fork for tenderness. Remove the roast and put it in a casserole dish to cool--refrigerate once cooled. Drain the broth into a container, let it cool on the counter and refrigerate the broth overnight. The next day, scoop the grease off of the top of the broth and throw the grease away. Put the remaining broth in a 4-5 qt. pot--add the chopped onion, chopped parsley, chopped celery, chopped celery heart and leaves to the broth--stir. Turn heat to medium and add 1 qt. water to the broth mixture--stir. Add 2 tsp. salt and 1 tsp. pepper--stir. Add baby carrots and canned tomatoes--stir. Cook on medium until carrots are partially tender--stir occasionally. While the stew is cooking, wash/peel/chop potatoes into bite sized pieces. Add potato pieces to the stew--stir. Cook on medium heat until potatoes are tender--test with a fork. Cut the roast beef into bite sized pieces--add to the stew and stir. Cook on medium until the meat is hot, then serve. If it doesn't seem like there is enough broth, add more water a little at a time.