1 lb. beef
4 med. carrots, peeled, quartered lengthwise & cut crosswise
3 med. potatoes, quartered & peeled
1 sm. head cauliflower
Salt & pepper
2 tbsp. cold water
1 (10 1/2 oz.) can beef broth plus water for 2 c.
2 sm. onions, halved
2 tbsp. butter
1 tbsp. cornstarch
Minced parsley

Trim fat from meat. Cut meat into 1 1/2" cubes. Put meat in large saucepan. Add beef broth. Bring to boil. Cover and simmer for 45 minutes or until almost tender. Add carrots, potatoes and onions. Bring to a boil. Cover and cook for 20 minutes or until all are tender. Add cauliflower. Cover and cook 10 minutes longer. Remove vegetables. Add butter, salt and black pepper to taste. Thicken juices with the cornstarch blended with 2 tablespoons cold water. Serve meat and gravy with the vegetables. Garnish with minced parsley.