Slumgullion

• 1 (4 lb.) 7-bone roast
• 2 soup bones (optional)
• 3 tsp. salt or more
• cold water
• 3 (8 oz.) cans tomato sauce
• 4 carrots, chopped medium fine (about 1 1/2 c. )
• 2 large onions, chopped medium fine (about 1 1/2 c.)
• 6 stalks celery, chopped medium fine (about 1 1/2 c.)
• parsley (optional)
• 1/2 lb. fresh green beans, cut into 1/2-inch pieces, or fresh peas (about 1 1/2 c.)
• 1 c. chopped cabbage or broccoli
• 1/2 c. uncooked rice

1. Place roast, soup bones and salt in large kettle.
2. Barely cover with cold water.
3. Bring to a boil.
4. Cover.
5. Simmer for 3 to 3 1/2 hours or until tender.
6. Remove meat and bones from kettle.
7. Strain liquid (there should be about 5 or 6 cups; if not, add water). Stir in remaining ingredients.
8. Simmer for 20 minutes, until vegetables are just tender.
9. Meanwhile, cut meat into bite-size pieces.
10. Add meat to kettle, stirring gently.
11. Add hot water if thinner stew is desired.
12. Heat through.
13. Serve piping hot in bowls. Makes 8 servings.

salt, cold water, tomato sauce, carrots, onions, stalks celery, parsley, fresh green beans, cabbage, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577896 (may not work)