Shamrock Stew - cooking recipe

Ingredients

3 1/2 lb. chuck roast (blade cut)
6 potatoes
3 onions
3 carrots
3 c. beef bouillon
1/2 head cabbage, shredded
flour
garlic
salt and pepper

Preparation

Cut meat and unpeeled potatoes into 1 1/2-inch cubes.
Dredge meat in flour seasoned with garlic, salt and pepper.
Brown in frying pan and arrange in bottom of large casserole.
Add a layer of potatoes and then sliced carrots.
Slice onions and brown with cabbage.
Pour over ingredients in casserole.
Add bouillon and cover dish with aluminum foil and bake at 350\u00b0 for 3 to 3 1/2 hours.
Stir after first hour or baking.
Stir again after second hour and continue baking, uncovered.
Stir every half hour during final baking time.