2 lbs. chuck, cut in 6 pieces
2 tbsp. cooking oil
2 1/2 qts. water
1 onion, chopped
1 c. sliced celery
1/2 c. chopped parsley
1 pkg. frozen mixed vegetables (10 oz.)
1/2 sm. cabbage, shredded
4 to 6 med. potatoes, cut in half
1 can tomato paste (6 oz.)
Salt & pepper to taste

Sprinkle chuck with salt and pepper; in Dutch oven brown in oil at medium heat. Add water, onion, celery, parsley, and 1 1/2 tablespoons salt. Bring to boil, simmer 1 1/2 hours. Add vegetables and tomato paste; simmer 45 minutes longer or until potatoes are tender. Serves 6.