Vegetable Beef Stew

• 1 1/2 lb. stew meat
• 3 qt. water
• 2 1/2 Tbsp. salt
• 1/2 tsp. pepper
• 2 large onions, chopped
• 2 bay leaves, crushed
• 1/4 tsp. oregano
• 1/4 tsp. thyme
• 2 lb. potatoes, cubed
• 1 large pkg. frozen veggies
• 4 c. shredded cabbage
• 1 large can tomatoes
• 1 tsp. sugar

1. Place beef in a large pot with 2 1/2 quarts water. Add 1 tablespoon salt, pepper and 1 chopped onion.
2. Combine bay leaves, oregano and thyme; tie in a cheesecloth bag and drop into pot with meat.
3. Cover and simmer 3 hours.
4. Cut meat into bite size pieces and add to stock.
5. Add potato chunks, cabbage, 1 chopped onion and 1 tablespoon salt.
6. Simmer for 1 hour.
7. Add 2 cups water, tomatoes, sugar, frozen veggies and 1/2 teaspoon salt.
8. Cook for 1 hour longer.
9. Yields 6 quarts.

stew meat, water, salt, pepper, onions, bay leaves, oregano, thyme, potatoes, frozen veggies, cabbage, tomatoes, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731302 (may not work)