Corned Beef Stew

• 1 or 2 cans corned beef
• 1 can tomato paste
• 1 small onion, peeled (whole)
• 1/2 (32 oz.) bottle catsup
• 3 Tbsp. Worcestershire sauce
• salt and pepper to taste
• 6 to 8 large potatoes, precooked and diced
• 4 to 6 carrots, precooked
• 2 large cans tomatoes or 1 qt. home canned
• 2 cans or 1 qt. water
• 2 tsp. hot sauce

1. Cook potatoes and carrots; save the water.
2. Combine all ingredients in a 3 or 4-quart boiler.
3. Bring to a boil.
4. Boil and allow to simmer for 20 minutes.
5. If needed, add water from potatoes and carrots to make stew thinner. You can add more or less of the Worcestershire sauce, hot sauce, salt and pepper to suit your taste.
6. You may blend and strain tomatoes to remove pulp and seeds.

corned beef, tomato paste, onion, catsup, worcestershire sauce, salt, potatoes, carrots, tomatoes, water, hot sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1014009 (may not work)