West Virginia Stew - cooking recipe

Ingredients
    1 1/2 to 2 lb. stew meat
    1 can corned beef
    1 can whole kernel corn
    1 can cut green beans
    1 can tomatoes
    1 large onion, diced
    6 to 8 large potatoes, cut in chunks
    2 large cans tomato paste
    1 small to medium head cabbage
    1 can green peas
    1 Tbsp. salt
    1 Tbsp. garlic salt
    1 Tbsp. black pepper
    2 pkg. Buddig ham, cut up
Preparation
    In a large soup pan, cut up potatoes in small chunks and shred the cabbage.
    Add stew meat and salt.
    Fill pan with water 4 inches from the top.
    Cover; cook until cabbage is tender.
    Drain water until it is half full in pan.
    Add all remaining ingredients; cook for 30 minutes.

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