Stew

2 1/2-3 lbs. chuck roast
1/2 c. onion
6 med. size carrots
3 sticks celery
6 med. cubed potatoes
1 (12 oz.) can Hunts tomato sauce
Salt and pepper to taste
Water
4 beef bouillon cubes

Using a covered glass casserole cube meat: brown on high 30 minutes. Stir occasionally. Meat should have juices. Add 2 bouillon cubes, sauce and onion. Cook on medium 45 minutes, stirring occasionally. Might have to add water to cover meat. Add carrot, potatoes, celery (all cut in slices), and 2 bouillon cubes. Cover with water. Stir. Cook 30 minutes on high. Serves 8.

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