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Categories:Viewed: 19 - Published at: 8 years ago
Ingredients
- 1 (4 lb.) 7-bone roast
- 2 soup bones (optional)
- 3 tsp. salt or more
- cold water
- 3 (8 oz.) cans tomato sauce
- 4 carrots, chopped medium fine (about 1 1/2 c. )
- 2 large onions, chopped medium fine (about 1 1/2 c.)
- 6 stalks celery, chopped medium fine (about 1 1/2 c.)
- parsley (optional)
- 1/2 lb. fresh green beans, cut into 1/2-inch pieces, or fresh peas (about 1 1/2 c.)
- 1 c. chopped cabbage or broccoli
- 1/2 c. uncooked rice
Method
- Place roast, soup bones and salt in large kettle.
- Barely cover with cold water.
- Bring to a boil.
- Cover.
- Simmer for 3 to 3 1/2 hours or until tender.
- Remove meat and bones from kettle.
- Strain liquid (there should be about 5 or 6 cups; if not, add water). Stir in remaining ingredients.
- Simmer for 20 minutes, until vegetables are just tender.
- Meanwhile, cut meat into bite-size pieces.
- Add meat to kettle, stirring gently.
- Add hot water if thinner stew is desired.
- Heat through.
- Serve piping hot in bowls. Makes 8 servings.
