Stew From Sunday's Roast

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Oxmoor House


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4 carrots, scraped and sliced

2 large potatoes, peeled and cubed

2 medium onions, chopped

3 to 4 cups cooked, cubed roast beef

1 (14 1/2-ounce) can tomatoes, undrained and chopped

1 (8 3/4-ounce) can whole kernel corn

1 (8 1/2-ounce) can green peas

1 cup shredded cabbage

1/2 cup catsup

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon celery salt

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