1 1/2 lbs. stew meat or round steak, cut into bite-sized pieces after boiling
3 to 4 turnips
1 can whole kernel corn, drained
6 potatoes
4 carrots
2 stalks of celery
1 head green cabbage

Boil meat in a large stainless steel pot. While meat boils, prepare vegetables: peel potatoes; cut tops off carrots and turnips; scrub all vegetables. Cut all vegetables into pieces. Add potatoes, carrots, turnips and celery to meat. Cook 15 minutes. Add chopped cabbage. Cook until all vegetables are tender. Add corn. Add more water for extra broth. Serve with a loaf of hot French bread. This is a large stew - enough for lunches or leftovers.