Beef Stew - cooking recipe

Ingredients

2 to 3 lb. chuck roast
4 c. water
1 Tbsp. salt
2 onions
3 celery ribs
4 parsnips
3 turnips
4 carrots
3 to 4 potatoes
1 cabbage (small)
2 (14.5 oz.) stewed tomatoes
8 oz. tomato sauce
2 Tbsp. salt
Bouquet Garni

Preparation

Rinse meat.
Place in Dutch oven.
Add water and 1 tablespoon salt.
Cook 1 hour or until done.
Remove meat to cutting board and cool.
Reserve broth.
Trim all fat, cut into 1-inch cubes. Return to pot with broth.
Peel and quarter onions.
Clean celery, cut into 4-inch pieces.
Peel parsnips, cut into 1-inch pieces. Peel turnips, cut into quarters or smaller.
Peel carrots, cut into 1-inch pieces.
Peel potatoes, cut into quarters or smaller. Trim cabbage, quarter and core.
Add vegetables, 2 teaspoons salt, stewed tomatoes (undrained) and tomato sauce to pot.