Ingredients

2 T. Olive Oil
2 lbs Stew meat (Beef)
1 large yellow onion
1 (14.5 oz.) can diced tomatoes, or 4 large ripe peeled fresh tomatoes
32 oz beef stock (4 cups)
4 c. water
4 Beef Bouillon Cubes
1 ½ tsp. McCormick Peppercorn medley
2 tsp. course Kosher or Sea Salt
6 large peeled and cubed potatoes
6 large peeled and largely chunked carrots
3 large stalks of celery largely diced
2 lb. bag frozen vegetables for stew
1 lb. bag frozen soup vegetables with okra
1 c. shredded Cabbage

(Barley if you like it add it.)

Instructions

In a really large stock pot heat Olive Oil on medium high heat. Add meat and sear (brown). Add peppercorn medley, kosher salt, onion, celery, and cook about 3 to 4 minutes stirring very often. Add water and beef stock, can tomatoes and scrape the bottom of the pan. You will want to get that entire good flavor off the bottom. Add carrots, beef bouillon, potatoes mix well with spoon. After about 5 minutes stir in all remaining frozen vegetables. Turn to a medium heat and simmer about 1 ½ hours. If you like in the last ten minutes of cooking add about 1 cup shredded cabbage. You may also add barley if you like follow directions on package.

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