1 lb. sliced ham, cut into chunks
3-4 med. potatoes, cut into chunks
3 carrots, sliced
1 tbsp. parsley
Salt & pepper to taste
1-2 tbsp. cornstarch

Put all ingredients in pot, except cornstarch. Cover with water and bring to boil. Cook over medium heat for 20 minutes, until vegetables are tender. Mix cornstarch with a little cold water and pour into stew. Continue to cook and stir until mixture thickens. Serves 4 to 6.