1/3 c. salad oil
1 lg. onion, chopped
2 tbsp. basil
1 med. head cabbage, shredded
1 (32 oz.) bag frozen peas
2 (28 oz.) cans tomatoes, chopped
6 lbs. beef stew meat, cut in 1 inch chunks
3 tbsp. salt
6 lg. potatoes, peeled and cut up
1 (32 oz.) bag frozen cut green beans

In 12 quart sauce pot over medium high heat, in hot salad oil, cook meat, a few pieces at a time, until browned on all sides, removing pieces with slotted spoon to a bowl as they brown. Add onion to drippings and cook until tender, about 5 minutes.

Return meat to sauce pot; add 18 cups hot water, salt and basil; heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until meat is fork-tender. Increase heat to high; add potatoes; cover and heat to boiling; cook 10 minutes.

Add cabbage, peas and beans and cook 20 minutes or until tender. Add tomatoes and their liquid and heat. Makes about 42 cups or 28 (1 1/2 cup) servings.