beef pot roast
onion
carrots
potatoes
2 (15 oz. ea.) cans stewed tomatoes
pepper, to taste

Cut up pot roast into small bite size cubes. Cook in pan of water on top of stove until water is boiling good then drain... Next add meat back to pan with fresh water... Add 1 onion, carrots and season with pepper. Cook on high heat for 30 minutes (stirring occasionally), then add potatoes and 2 cans of stewed tomatoes (crushed with your clean hands and cores removed). Cook until thoroughly done and all vegetables and meat are tender.

Variations: May also add a can of drained whole kernel sweet corn 10 to 15 minutes prior to being done if desired). If you would like your stew even more "meaty" you can also boil 1 lb of hamburger meat in a separate pan... Drain when cooked thoroughly.. And add to your beef stew. You can also add one or two beef bouillon cubes (and let dissolve good) if you desire an even more "beefy" flavor).

Great served with crackers to the side - or even in your bowl on top of your stew!!

Submitted by: Christy