Submitted by Charlene Cornelius, West Fork, Ark.


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


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.


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