3 med. oxtails
1 lb. stew meat
8 c. water
1 lb. carrots
8 med. potatoes
2 med. onions, chopped
2 stalks celery
3/4 c. barley
2 cans chopped tomatoes
2 cans tomato sauce
2 cans drained garden peas
1/2 tsp. pepper
1 tbsp. sugar
Season all

Cook oxtails and stew beef in water. Chill overnight. Remove congealed fat. Peel potatoes, cube in large sections. Peel carrots, slice. Add carrots, potatoes, onion, tomato sauce, chopped tomatoes, chopped celery, and barley to meat stock. Season with Season All, pepper and sugar. Cook for 1 hour over low heat. Add garden peas.