2 to 3 lbs. lean stew meat

Trim any fat from meat and brown in 1 tablespoon shortening. Brown well and season with salt and pepper.

Add:

1 section garlic, cut fine
1 tsp. onion flakes

When browned good, cover with water to amount you like. Add 2 beef bouillon cubes. Add more salt to taste. Simmer until tender, 2 to 3 hours.

Add vegetables:

1/2 onion, sliced
2 or 3 stalks celery, diced
1 rutabaga, cut up in cubes
5 or 6 carrots, diced
4 med. potatoes, diced
1/2 head cabbage (optional)

Simmer until vegetables are done. If you like, you may thicken a little as for gravy.