Time
prep 0:30
total 3:30
Ingredients
| 1-1/2 lb. | lean beef stew meat, cut into 1-inch cubes | | 2 | lg. beef soup bones | | 1 qt. | tomatoes, peeled and chopped | | 1 | md. onion, chopped | | 4 | lg. potatoes, peeled and diced | | 6 | carrots, sliced | | 3 | celery ribs, sliced | | 3 cups | chopped cabbage | | 3 tbsp. | Worcestershire sauce | | 2 tbsp. | salt | | 1/2 tsp. | pepper | | 3 tbsp. | minced fresh parsley |
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Instructions
In a large kettle or Dutch oven, cover stew meat and soup bones with water. Simmer, covered, about 2 hours or until meat is tender. Remove meat from bones. Strain broth and discard bones. Return broth and meat to kettle. Add the next nine ingredients. Simmer, covered, about 1 hour or until vegetables are tender. Sprinkle with parsley.
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