West Virginia Stew - cooking recipe
Ingredients
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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
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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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