Submitted by Charlene Cornelius, West Fork, Ark.
Ingredients:
2 pounds beef chuck or round steak cut into chunks
2 Tbsp oil
1 tsp salt
1/2 tsp black pepper
1 C each beef broth and water
1 bay leaf crushed
dash of dried thyme
4 carrots, peeled and sliced
6 potatoes, peeled and chunked
2 onions, sliced
1 green pepper, sliced
2 stalks celery, sliced
Broccoli spears, optional
Directions:
In a Dutch oven brown meat a little at a time in oil. Drain fat. Add salt and pepper. Stir in beef broth and water. Bring to a boil. Add bay leaf and thyme. Reduce heat. Simmer covered until meat is almost tender (about 1 1/4 hours). Add vegetables. Cook for another 20 to 30 minutes until vegetables are tender-crisp and meat tests done.
