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Categories:Viewed: 102 - Published at: 8 years ago
Ingredients
- 2 to 3 lb. chuck roast
- 4 beef bouillon cubes
- water to cover
- 1 large can V-8 juice
- 1/2 cabbage, cut into pieces
- 6 carrots, cut into pieces
- 4 to 6 potatoes, cut into pieces
- 4 onions, cut into pieces
- 4 sticks celery, cut into pieces
- 1 can tomatoes
- 1 can peas
- 1 can corn
- 1 can green beans
- salt and pepper to taste
Method
- Cook first 3 ingredients over medium heat for 3 hours.
- Add water when needed.
- Add juice, cabbage, carrots, potatoes, onions and celery.
- Cook on medium heat for 2 hours.
- Add tomatoes, peas, corn and green beans.
- Cook 45 minutes longer.
- Salt and pepper to taste.
- Enjoy.
- May freeze and heat up weeks later.
