2 cups canned or fresh tomatoes
2 cups cabbage
1 cup or 3-4 carrots, sliced
2 cups green beans
2 cups diced potatoes
1 lb. stew beef or leftover beef and stock from roast
Method:
- Cook beef until tender in 1-2 tablespoons oil.
- Combine all vegetables with cooked meat. Season with 1 teaspoon salt. Simmer for one hour. Add broth or tomato juice if additional liquid is needed.
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