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In a Dutch oven over medium heat, cook beef,
onions, celery and garlic until meat is no
longer pink and vegetables are tender; drain.
Stir in the remaining ingredients. Bring to a
boil; reduce heat. Simmer, uncovered for 1 to 1
1/2 hours, stirring occasionally. Cool.
Transfer to freezer bags or containers, about 2
cups in each. May be frozen for up to 3 months.
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