Vegetable Stew
Combine in Dutch oven
2 to 3 pounds stew meat
3 quarts water
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
Cover and simmer 2 to 3 hours.
Add:
1/2 cup chopped green pepper
2 stalks celery, chopped
2 large carrots, chopped
1 medium onion, chopped
1 32-ounce can tomatoes, drained of the juice, (4 cups)
1/2 teaspoon summer savory
1 teaspoon dried sweet basil
1/2 teaspoon chili powder
1 16-ounce can Steinfled's Sauerkraut
Heat together until vegetables are tender.