2 lb. chuck, cut into sm. chunks
Salt and pepper to taste
2 tbsp. oil
2 1/2 c. water
1 onion, chopped
1 c. sliced celery
1/2 c. chopped parsley
1 (10 oz.) pkg. frozen mixed vegetables
1/2 sm. cabbage, shredded
4-6 med. potatoes, peeled and cut in half
1 (6 oz.) can Hunt's tomato sauce

Sprinkle chuck with salt and pepper. In Dutch oven brown in oil - medium heat. Add water, onion, celery, parsley and 1 1/2 tablespoons salt. Bring to a boil. Simmer 1 1/2 hours. Add vegetables and tomato paste, simmer 45 minutes longer or until potatoes are tender. 6 servings. I serve with cornbread or muffins.