Beef Vegetable Stew
900 g lean beef for stew, cut into 1 inch / 2.5 cm cubes
4 large carrots, sliced
3 medium potatoes, cut and 1/2 inch cubes
2 onions, peeled and sliced
2 stalks celery, cut diagonally in pieces
1 can (450g) tomatoes, undrained
2 teaspoons salt
Brown beef in oil in a large skillet.
Layer vegetables in an electric cooker, sprinkle with salt. Top with browned meat.
Cover and cook on Low for 10 – 12 hours.