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Beef Stew

1 carrot 1 turnip 1 stalk celery 1 onion Remove the skin from the meat and cut into inch pieces; place in kettle; add water and seasoning. Cut the carrot, turnip and celery into one-half-inch cubes and add to mixture; also the onion, sliced. Boil for ten minutes and place in cooker for three hours. Thicken with four tablespoons of flour and one half cup of water, well mixed. Serve on toast.