1 1/2 to 2 lb. lean stewing beef, cut into bite size pieces
2 tbsp. corn oil
2 (14 1/2 oz.) cans stewed tomatoes
1 (28 oz.) can crushed tomatoes
1 (16 oz.) can diced potatoes, or frozen, thawed
1/2 tsp. salt
Pepper, to taste
1 tsp. sugar
2 tsp. beef bouillon, dissolved
3 c. cold water
1 (16 oz.) pkg. frozen peas, or lima beans, thawed
6 med. onions, peeled and quartered
1 med. to lg. head cabbage, shredded
1/4 c. red cooking wine
3-4 dashes oregano
2-3 dashes hot pepper sauce
2-3 dashes paprika
3 dashes Worcestershire sauce
4 lg. carrots, diced

Add corn oil to Dutch oven (or large soup pot). Brown beef bits in oil, about 10-15 minutes. Stir often (do not burn) over low heat. When meat is brown add all ingredients except carrots to pot. Keep carrots, diced, aside in container of cool water. Raise heat to medium heat; stir contents frequently for 15 minutes. Lower heat and cover pot. Cook for about 1 hour and stir frequently. After 1 hour, add carrots and water to pot, stir, and cook on low heat for another 30-40 minutes. Stir often.