Mother’s Beef Stew

2 to 2 1/2 pounds of lean beef stew meat
2 tablespoons of bacon drippings or shortening
2 large onions, diced
5 large potatoes, cut into eighths
4 or 5 large carrots, cut into 2 inch slices
Salt and black pepper to taste
Garlic powder
1 – 10 3/4 ounce can of condensed tomato soup, undiluted
1 cup of diced celery (optional)
1 soup can of water

Brown the stew meat in the bacon drippings or shortening. Add the
onions and cook until browned.

Add the other vegetables and the seasonings. Add the soup and water.

Simmer for about 3 hours or until the meat and the vegetables are
tender adding more water as needed during cooking