Beef Stew

• 2 to 3 lb. chuck roast
• 4 c. water
• 1 Tbsp. salt
• 2 onions
• 3 celery ribs
• 4 parsnips
• 3 turnips
• 4 carrots
• 3 to 4 potatoes
• 1 cabbage (small)
• 2 (14.5 oz.) stewed tomatoes
• 8 oz. tomato sauce
• 2 Tbsp. salt
• Bouquet Garni

1. Rinse meat.
2. Place in Dutch oven.
3. Add water and 1 tablespoon salt.
4. Cook 1 hour or until done.
5. Remove meat to cutting board and cool.
6. Reserve broth.
7. Trim all fat, cut into 1-inch cubes. Return to pot with broth.
8. Peel and quarter onions.
9. Clean celery, cut into 4-inch pieces.
10. Peel parsnips, cut into 1-inch pieces. Peel turnips, cut into quarters or smaller.
11. Peel carrots, cut into 1-inch pieces.
12. Peel potatoes, cut into quarters or smaller. Trim cabbage, quarter and core.
13. Add vegetables, 2 teaspoons salt, stewed tomatoes (undrained) and tomato sauce to pot.

chuck roast, water, salt, onions, celery, parsnips, carrots, potatoes, cabbage, tomatoes, tomato sauce, salt, bouquet garni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=412161 (may not work)