Vegetable beef stew
Ingredients: (8 servings-10 people)
2 pounds beef, bite sized cubes (round, 7 bone, blade, or chuck)
2 medium onions, chopped or minced (may use dehydrated)
2 tablespoons cooking oil
2 pounds potatoes, bite sized cubes
2 28-ounce can tomatoes
2 11 to15-ounce cans corn
1 pound carrots, diced
1 teaspoon parsley flakes
1 teaspoon salt
½ teaspoon pepper
heavy duty aluminum foil
water as required
Line 6 quart Dutch oven with foil. Triple fold sheets if necessary.
Brown beef and onions using the cooking oil and drain well. Add potatoes, tomatoes, corn, carrots, parsley, salt and pepper. Be sure to use all liquid in the cans. Add enough water to cover the vegetables.
Cover with lid and simmer until potatoes can be broken with a fork and meat is tender, generally about 45 minutes. Stir occasionally. Season to taste.