2 qts. water
2 lbs. beef, diced (not fat)
4 potatoes, peeled and diced
2 onions, diced
2 sm. bay leaves
1 tsp. salt
1 tsp. garlic salt
1 tsp. sugar
1 sm. can peas, drained
2 crushed garlic buds
2 tsp. Kitchen Bouquet (for color)
2 bouillon cubes or 2 tsp. bouillon powder
1 pinch black pepper
1 tbsp. ketchup
8 club soda crackers

I always start with the potatoes so they can cook the longest. Instead of crackers, you may use 1 tablespoon of flour blended into water to avoid lumps. Bring everything to a boil and simmer on low for three hours. Remove bay leaves. Allow to cool thoroughly, then refrigerate overnight. Cook for 2 hours on second day.