Home Style Beef Vegetable Stew - cooking recipe

Ingredients

2 to 3 lb. chuck roast
4 beef bouillon cubes
water to cover
1 large can V-8 juice
1/2 cabbage, cut into pieces
6 carrots, cut into pieces
4 to 6 potatoes, cut into pieces
4 onions, cut into pieces
4 sticks celery, cut into pieces
1 can tomatoes
1 can peas
1 can corn
1 can green beans
salt and pepper to taste

Preparation

Cook first 3 ingredients over medium heat for 3 hours.
Add water when needed.
Add juice, cabbage, carrots, potatoes, onions and celery.
Cook on medium heat for 2 hours.
Add tomatoes, peas, corn and green beans.
Cook 45 minutes longer.
Salt and pepper to taste.
Enjoy.
May freeze and heat up weeks later.