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K. C. Steak Soup

3 cups water
2 small chopped onions
3 stalks chopped celery
2 slices carrots
1 pound canned tomatoes
1 teaspoon pepper
salt as desired
1 package frozen mixed vegetables -- (10 oz. )
1 pound diced chuck roast or top round browned
1 tablespoon beef base -- granules or paste
1/2 cup butter or margarine
1/2 cup flour

Put all ingredients except butter and flour in slow cooker. Cover and cook on low 8-10 hours. One hour before serving, turn to high. Make a roux of 1 stick melted butter or margarine and 1/2 cup flour. Stir until smooth. Pour into slow cooker and stir until thickened.

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