(yield: 25)
temp: boiling point
time: 3 hours
7-1/2 lb. beef
3 gal. water
2 t. celery salt
1/2 lb. carrots, chopped
1/2 lb. green beans, chopped
6 oz. celery, chopped, but in long thin strips
1 oz. onions, chopped
1 t. salt
procedure
1. pour water over beef, bring to a boiling point,
2. add the remaining ingredients. cook until the vegetables are tender
(notes, in my experience, vegetables boiled for 3 hours will lose their flavor, I suggest boiling the beef in salted water for 1 1/2 hours – 2 hours before adding the vegetables. it isn’t stated, but it appears the heat should be reduced to simmer once the salt water and beef are boiling)
source KJFSC