2 large potatoes
2 onions, peeled and thinly sliced
2 carrots, grated
3 stalks celery, quartered
3 celery stalks, quartered
1 1/2 teaspoons salt
1 tablespoon ground black pepper
1 1/2 teaspoons garlic powder
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine potatoes, onions, carrots and celery. Cook over medium heat, stirring occasionally, until tender. Remove from heat, set aside.
In a large pot, combine sugar, garlic powder and salt. Cook over low heat, stirring occasionally, until mixture is heated through.
In a medium bowl, mix ground black pepper and garlic powder. Stir sugar mixture into stew .... mix well.
Return stew to pot. Cook over low heat, stirring constantly, until potatoes are tender, 1 to 2 minutes.
Remove from pot; steam to release starch. Pour into an 8x8 inch dish. Cover tightly with aluminum foil. Let stand 10 minutes.
To assemble the stew: Place bowl/cup of water in soup or stockpot. Sprinkle soup mixture along top of cut or stew. Spoon celery mixture over vegetables in a single layer.
Return celery mixture to pot. Bring to a boil with 1 teaspoon of garlic powder and salt, reduce heat, cover and simmer on medium-low until beef is tender, about 40 minutes.