Stew

1 lb stew meat

1 small onion (diced)

2 ½ cups water

1 beef bullion cube

3 carrots (peeled and chopped into bite sized pieces)

or 1 cup baby carrots

1 stalk celery (chopped)

2 potatoes (cut into cubes)

1 tsp Worcestershire sauce

¼ cup pearl barley or rice

¾ tsp salt

pepper to taste

Fry meat in pan to brown.  Add water and let cook for an hour.  Add the rest of the ingredients; bring to boil, then turn heat to low and cook for at least one hour. Make sure there is enough water to cover the stew.

Mix 3 Tbs flour with ½ cup water in a shaker bottle.  Stir into stew for about 1 minute.

Serve with ketchup or chili sauce.

You can add vegetables that you like: corn, squash, peas, bell peppers, etc. And remember, none of these amounts have to be exact. Put more of what you like and less of what you don't like.

Also you can use left over roast for the meat. I have used pork roast, lamb roast or beef roast.  If the meat is pre cooked just eliminate the first hour of cooking the meat.

This makes about 6 – 8 servings.