3 lbs. chuck, chop (lean)
2 lg. peppers
8 sm. white onions
1 sm. turnip
3 stalks celery
3 cans stewed tomatoes
1/2 c. parsley
4 lbs. potatoes
1 lb. frozen peas
8 carrots
Salt to taste
Pepper to taste
2 1/2 tbsp. A-1 sauce
Garlic powder to taste
Flour

Brown meat, drain off fat and place meat in large casserole dish. Chop vegetables and add to meat. Boil potatoes and whip. Pour stewed tomatoes in with vegetables and meat, simmer on stove and season with salt, pepper and garlic powder to taste. Thicken sauce with flour and water (1 tablespoon to 1 cup of water). Add A-1 sauce. Remove from burner, gently place whipped potatoes on meat and vegetables and place casserole in the oven for 1 hour at 300 degrees or until potatoes are slightly browned. Apply parsley flakes on top of potatoes for coloring. Small white onions can be left whole or chopped.