Emil'S Stew - cooking recipe

Ingredients

4 lb. stew meat, cut in 1-inch cubes
1 large onion, chopped
1/2 to 1 green pepper, chopped
1 large tomato, chopped
2 to 3 cans (16 oz.) tomatoes
2 lb. frozen corn
water
1/2 to 1 lb. carrots
1 to 2 cans green beans
2 to 3 qt. diced potatoes
1 clove garlic
1 tsp. red pepper
2 Tbsp. chili powder
2 Tbsp. salt
1 Tbsp. black pepper
2 bay leaves

Preparation

Sprinkle a little salt in the bottom of a pot.
Heat pot and then add meat.
Brown a little, if possible.
Add onions and peppers; saute until limp.
Then add water to cover meat and chopped canned tomatoes.
When the mixture begins to boil, turn to a simmer and cook until meat is close to tender.
Then add carrots and corn.
Add all seasoning, a little at a time if you wish to suit your taste.
Add green beans and potatoes.
Continue cooking. About 15 minutes later, add chopped fresh tomatoes.
When potatoes are done, you are ready to eat.
Serve with cornbread. Makes enough for 20.
If you wish to freeze, omit potatoes.
When you wish to serve, boil potatoes until done and then add frozen stew.