INGREDIENTS:
2 to 3 lb. boneless beef roast
1 c. onions
1 c. celery
1 c. carrots
1 c. green beans
1 c. lima beans
1 c. peas
1 c. corn
1 c. okra
2 chicken bouillon cubes
1 qt. tomatoes
2 beef bouillon cubes
1 tsp. pepper
2 qt. water
1 tbsp. sugar
1/2 c. rice
1/2 c. barley
STEP BY STEP:
Brown meat after cutting into small cubes.
Add onions and celery, pepper.
Mix bouillon cubes with water to make stock. Add stock to meat.
Add all other vegetables. Add more water, if necessary.
After coming to boil, add rice and barley. Simmer for several hours.
If fresh vegetables are not available, use frozen or canned Veg-All.
Freezes well.
Check out this cookbook for more Southern Foods.
At the Southern Table with Paula Deen
