2 lbs. beef chuck or round steak, cut into chunks
1 tsp. salt
1/2 tsp. white pepper
1 c. beef broth and water
1 bay leaf, crushed
2 to 4 whole cloves
Dash of dried thyme leaves
4 carrots, peeled and sliced
6 potatoes, peeled and cut into chunks
2 onions, sliced
Broccoli spears (optional)
1 green pepper, sliced

In Dutch oven, brown meat, a little at a time; discard excess fat. Add salt and pepper. Stir in beef broth and water; bring to a boil. Add bay leaf and cloves. Reduce heat. Simmer, covered, until meat is almost tender, for about 1 1/4 hours. Add thyme. Add vegetables. Cook for another 20 to 30 minutes until vegetables are tender crisp and meat tests done. Serve piping hot.