· 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 condensed tomato soup

Preparation:

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

Stove Top:
Brown stew meat in bacon drippings or shortening. Add chopped onions and sliced celery and cook until tender. Add vegetables and seasonings. Add soup and a soup can of water. Simmer over lowest heat for about 2 1/2 to 3 hours, or until meat and vegetables are tender. Add more water as needed.
Serves 8.