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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This is a variation of a recipe from Good Housekeeping. This is a favorite of my family and is especially good in the cold winter months. Ingredients:
1/2 cup salad oil |
1 small onion, diced |
1 (16 ounce) can cut carrots, drained |
1/2 small head cabbage, shredded |
1 1/2 lbs stewing beef, cut into 1/2-inch chunks |
6 medium potatoes |
1 (28 ounce) can tomatoes |
6 cups water |
1 (16 ounce) can cut green beans, drained |
1 (8 ounce) can lima beans, drained |
4 teaspoons salt |
1/2 teaspoon pepper |
1/2 teaspoon basil |
Directions:
1. In 8 Quart saucepot heat oil until very hot.
2. Stir in Onion, Carrots and cabbage.
3. Stirring frequently, lightly brown vegetables.
4. Remove, with slotted spoon, veggies to bowl.
5. In remaining oil, cook beef until well browned.
6. Peel potatoes, shred 1 potato.
7. Cut remaining potatoes into 1-inch chunks.
8. To meat chunks add cabbage mixture.
9. Add potatoes, shredded & chunks.
10. Add tomatoes in their liquid.
11. Add remaining vegetables and seasonings.
12. Add water.
13. Heat to boiling, reduce heat to low & cover.
14. Simmer 25-30 minutes or until meat & potatoes are fork tender.
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