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

teaspoon pepper

heavy duty aluminum foil

water as required

Preparation:

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.