4 lg. potatoes
1 roast beef, 1 to 2 lbs.
1 bag carrots
5 ribs celery
2 lg. white turnip
2 lg. onions
1 parsnip
Handful of string beans
1 c. frozen peas
8 c. water
8 beef bouillon cubes
3 cloves garlic
1/2 c. flour
Pinch of thyme
1 tsp. dried parsley
1/4 tsp. ground cloves
2 bay leaves
1 lg. can crushed tomatoes
1/4 c. vegetable oil
Salt & pepper to taste

First trim all fat off roast beef. Cut beef into bite-sized pieces. Then clean and slice carrots, celery, turnip, parsnip, string beans and garlic and set aside.

In a bowl place flour and roast beef cubes to coat meat. In large stock pot, place oil in pot over high heat and brown meat. Then add garlic, crushed tomatoes, 8 cups water, bouillon cubes and stir. Add remaining ingredients except potatoes, onions and peas. Turn down heat to medium. Let vegetables cook at least halfway then add potatoes and onions then turn down to low heat. Stir throughout the cooking. Just before serving, add peas.