1 (15 oz.) can beef broth (Swanson)
1 1/2 lb cubed stew beef
1/2 (1 lb. bag) baby carrots
4 to 6 medium potatoes
1/2 head cabbage
1 medium onion, chopped
1 or 2 medium turnips, diced
Louisiana Hot sauce, taste
1 clove garlic (or garlic powder, to taste)
2 tbsp. butter
salt and pepper, to taste

Pour entire can of beef broth into the Crock-Pot and turn on HIGH.

In a saucepan, boil the cubed stew beef to remove grease from the meat. Save about a cup of boiled broth to be used later (if needed).

Add the cubed stew beef to the Crock-Pot. Add baby carrots to the Crock-Pot, stir. Peel and quarter the potatoes. Wash potatoes then add to the Crock-Pot. Add the diced turnips. Cut the cabbage in quarter wedges.

If liquid does not cover the cabbage add the reserved boiled broth. Stir. Add about 1 tablespoon of hot sauce, garlic and butter. Season with salt and pepper, to taste.

Stir and leave the Crock-Pot on HIGH until the carrots are tender, about 3 to 4 hours.

Submitted by: Lamar Boring