1/4 c. vegetable oil
1 1/2 c. chopped onions
2 cloves garlic, crushed
1 1/2 tsp. salt
3 lbs. boneless stew beef
1/4 tsp. pepper
1/4 tsp. chili powder
1 can stewed tomatoes
3 c. shredded cabbage
1/4 tsp. sweet basil leaves
1 can sweet peas
2 med. to large white potatoes
2 med. carrots

In 5 quart dutch oven, heat oil; saute onions and garlic. Add beef; brown on all sides. Stir in salt, pepper, chili powder. Bring to a boil. Stir in remaining ingredients. Reduce to low to medium heat. Cover and cook for 1 hour or until vegetables and meat is tender.