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Irish Stew

• 2 tablespoons Oil
• 4 large Onion cut in wedges
• 5 large Carrots cut in thick slices
• 2 Ribs celery sliced
• 1 1/2 lb Round steak or lamb
• 6 large Potatoes
• 1 cup Water

Salt and pepper to taste Heat oil in large saucepan or skillet. Sauté onions in oil. Add carrots and celery and cook for a few minutes. Cut steak into 1/4 to 1/2-inch cubes and adds to onions, carrots and celery. Wash, peel and slice potatoes and add to pot. Pour in water, season to taste with salt and pepper and bring to a boil. Skim of any foam, reduce heat and simmer over low heat until meat and vegetables are tender. NOTE: Can also cook in crock-pot on low overnight, 7-8 hours, or on high for 3 4 hours. If desired, mixing 2-tablespoon flour with a little water and adding it to the stew can thicken stew. Heat through until thickened and serve piping hot.