3 tbsp. shortening
1 lb. beef chuck, round or rump, cut in 1 1/2 inch cubes
1 med. onion, coarsely chopped
2 c. water
1 beef bouillon cube
1/3 clove garlic, finely chopped
3/4 tbsp. chopped fresh parsley
1/2 bay leaf
1/16 tsp. thyme
1/2 tsp. salt
1/8 tsp. pepper
3 to 4 sm. white onions
2 med. potatoes, chopped
2 med. carrots, chopped
1 stalk celery
1 med. green pepper

Over medium heat, slowly melt shortening in Dutch oven. Add meat cubes and brown well, turning on all sides. Remove and set aside. In Dutch oven, saute the onions until tender. Return meat to pan, add 2 cups water, bouillon cube, garlic, parsley, bay leaf, thyme, salt, and pepper. Cover and simmer 1 1/2 hours. When meat has cooked 1 1/2 hours, add vegetables. Cook 40 minutes. Then add the green pepper. Cook for 20 minutes more. Serves 4.