Beef Vegetable Stew - cooking recipe

Ingredients

3 1/2 to 4 lb. chuck roast, cut in 1/2-inch squares
2 medium onions, chopped
1/3 stalk celery, sliced
10 medium potatoes, cut up
1 lb. sliced carrots
8 to 10 beef bouillon cubes
1 tsp. garlic or regular salt
3 to 4 pinches ground hot pepper
1 to 2 qt. chopped tomatoes

Preparation

Add meat, onion, celery and salt to 6 to 7 quarts boiling water.
Boil on medium about one hour.
Add potatoes, carrots, bouillon and hot pepper to taste.
When beef is well done, add tomatoes. Simmer 30 minutes.