2-3 lb. chuck roast, cut into cubes
2 tbsp. canola or vegetable oil
3 (32 oz. ea.) boxes beef stock or broth
3 medium onions, chopped
3 cloves of garlic, minced
3 cups cabbage, chopped
1 (28 oz.) or 1 quart chopped tomatoes
1 (32 oz.) or 1 quart tomato juice
2 cups sliced carrots
3 cups peeled and chopped potatoes
2 cups frozen or fresh corn (or 1 (15 oz.) can)
2 cups frozen or fresh green peas (or 1 (15 oz.) can)
2 cups frozen or fresh baby lima beans (or 1 (15 oz.) can)
2 cups frozen or fresh sliced okra (optional)
2 whole bay leaves
1 tsp. thyme
salt and pepper, to taste

Heat oil in a very large stock pot. Brown beef in oil. Pour in broth. Add onions, garlic and cabbage. Cover, bring to a boil and turn down to low. Simmer for 2 hours. Add remaining ingredients. Cover and simmer for 2 more hours. Remove bay leaves prior to serving.

Note: The okra cooks down and acts as a thickening agent. Add water or more broth if needed.

Submitted by: TChoat (Kentucky)