Ingredients:
2 lbs stewing beef, cut into 1 inch cubes
1/4 cup olive oil
6 cups water
4 carrots, peeled and sliced
1 (28 ounce) cans plum tomatoes, undrained and chopped
4 potatoes, peeled and cubed
1 large onions, coarsely chopped
1 (15 ounce) cans green beans ( or use frozen)
1 cup frozen corn ( or use canned)
1 small zucchini, sliced (optional)
2 stalks celery, sliced
1 large turnips, peeled and cubed
1 cup black-eyed peas ( frozen or canned) (optional)
1 (15 ounce) cans green peas ( or use frozen)
1/4 head cabbage, shredded (optional)
sliced mushrooms (optional)
1 teaspoon Worcestershire sauce
1 tablespoon seafood cocktail sauce
1 tablespoon sugar
salt
fresh coarse ground black pepper
Directions:
Brown beef in hot oil in a heavy, large stock pot; add 3 cups water.
Bring to a boil, reduce heat; cover and simmer 1 1/2 hours.
Add carrots and remaining 3 cups water; bring to a boil; reduce heat, cover and simmer 15 minutes.
Add remaining ingredients; cover and simmer additional 35 minutes, stirring occasionally.
Yield: about 8 quarts.
Servings: 8-10
Time preparation: 30 min.
Time total: 170 min.