Vegetable Stew

Name: Vegetable Stew
Ingredients: chuck roast (2 lb.); 3 celery stalks, diced; 1 medium onion, diced; 1 can stewed tomatoes; 1 (18 oz.) can paste (tomato); 1 small cabbage, diced; 4 potatoes, peeled and cubed; 4 carrots, peeled and cubed; 5 beef bouillon cubes; 1 can corn; 1 can peas; 1 can green beans

12 ingredients

3 steps

Ingredients

chuck roast (2 lb.)
3 celery stalks, diced
1 medium onion, diced
1 can stewed tomatoes
1 (18 oz.) can paste (tomato)
1 small cabbage, diced
4 potatoes, peeled and cubed
4 carrots, peeled and cubed
5 beef bouillon cubes
1 can corn
1 can peas
1 can green beans

Directions

1

In large pot, melt 2 tablespoons Crisco and when heated, add chuck roast, onion and celery, then brown meat on both sides. Then add 5 cups water and simmer covered for 1 hour.
2

Afterwards, add all ingredients and cook for 3 to 4 hours, stirring occasionally, adding water when needed.
3

When done, remove meat and cut into bite size pieces.