Rogene's County Stew

• 3 potatoes, cubed
• 14 cup butter or 14 cup margarine
• 12 medium onion, sliced
• 1 lb stew meat, cut into bite sized pieces
• 1 cup diced carrot
• 12 cup celery, sliced
• 1 teaspoon salt
• 1 teaspoon pepper
• 12 teaspoon Italian spices
• 14 teaspoon garlic powder
• 4 cups chicken broth
• 12 cup small shell pasta
• 12 cup white corn
• parmesan cheese

1. In a 5 qt dutch oven over medium heat, melt butter.
2. Saute onion and beef, cooking until onions are soft and the meat is brown.
3. Add carrots, potatoes, celery, salt, pepper, Italian seasonings, garlic powder and chicken broth.
4. Bring to a boil; cover reduce heat and simmer about 2 hours or until meat is very tender.
5. Add pasta and corn; cook 10 minutes or until pasta is tender.
6. Ladle soup into bowls and garnish with Parmesan cheese if desired.

potatoes, butter, onion, stew meat, carrot, celery, salt, pepper, italian spices, garlic, chicken broth, shell pasta, white corn, parmesan cheese

Taken from www.food.com/recipe/rogenes-county-stew-201159 (may not work)