18 oz. soup noodles
10 oz. chopped beef
18 oz. peeled, quartered potatoes
Seasoning
Dash nutmeg
Minced chives

This stew is based on a strong meat stock. In approximately 5 cups stock, cook the potatoes until tender, but not too soft. Add the finely chopped beef, from which the stock was prepared, and then the cooked noodles. Season; add additional stock, if desired. Add a dash of nutmeg and sprinkle minced chives over top.