1/4 c. salad oil
1 sm. onion, diced
3 celery stalks, sliced
2 med. carrots, sliced
1/2 sm. head cabbage, shredded
1 med. zucchini, cut into 1/2" chunks
1 1/2 lbs. beef for stew, cut into 1/2" chunks
6 med. potatoes
1 (28 oz.) can tomatoes
6 c. water
1 (16 oz.) can cut green beans, drained
1 (8 oz.) can baby limas, drained
4 tsp. salt
1/2 tsp. pepper
1/2 tsp. basil

In 8 quart Dutch oven or large saucepan, cook onion, celery, carrots, cabbage and zucchini in very hot salad oil over high heat until vegetables are lightly browned, stirring frequently. With slotted spoon, remove vegetables to medium bowl; set aside.

In same Dutch oven, over high heat in remaining oil, cook beef chunks, stirring frequently until meat is browned on all sides.

Meanwhile, peel potatoes; shred 1 potato and cut remaining 5 potatoes into 1" cubes. To meat chunks add reserved vegetable mixture, potatoes, tomatoes with their liquid and remaining ingredients; heat to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes or just until beef chunks and potatoes are fork tender. Serves 10.