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| 2 x ca. 450 g | Beef chuck roast; about (up to 2-1/2) |
| 4 mittel | Sized potatoes (real potatoes, Not those Idaho things, Kennebec (Maine) potatoes are the best) |
| 1 gross | Onion (or two medium) |
| 1 ca. 1 Liter | tomatoes canned |
| 1 x ca. 1/2 Liter | Frozen lima beans |
| 1 x ca. 1/2 Liter | Cut-off corn (or a can from the store) |
| 1 x ca. 1/2 Liter | okra frozen |
| 3 gross | carrots |
| 3 | Stalks celery |
| 1 x ca. 1/2 Liter | Garden peas |
| 1 klein | Handfull of barley |
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(We have all of the vegetables from our garden, but store-bought ones are Ok)
Cube the beef (1" cubes). In a large aluminum or stainless steel pot, melt about 2 tablespoons of Crisco, Put in the beef cubes, and brown them over medium heat, while you Peel and cube the potatoes. Cut the celery in 1" pieces. Chop the onion. Cut the okra in 1/2" pieces. Scrape and cut the carrots in 1" pieces.
When the beef is browned, add the tomatoes and all of the rest of the vegetables. Add about a cup of water. Add the barley. Salt and black pepper to taste (I taste often!). Simmer all for at least one...preferably two hours or so.
Will warm the cockles of your heart!
I freeze in one gallon plastic containers then heat and eat as needed.
<<From Claude in East Tennessee which Winter found last night!>>
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