Bev's Recipe Collection

• 3 lbs. beef stew meat (if not prepared kosher, increase salt below)
• 2 large sweet onions, diced
• 3 lbs. potatoes, cut into sixths
• 4 medium parsnips, cut into 3/4 inch chunks
• 4 medium carrots, cut into 3/4 inch chunks
• 2 tomatoes, chopped
• 6 cloves garlic
• 1/4 C sweet paprika
• 4 t caraway seeds
• 2 t sage
• 2 t thyme
• 2 t salt
• 1/2 t pepper
• 8 C water

Place meat in the bottom of a large roasting pan coated with olive oil. Place veggies over the meat. Sprinkle garlic over the veggies. Mix the dry spices and sprinkle them over the veggies. Pour water over the top. Cover and bake at 375 degrees for 2 hours and 15 minutes (1 hour and 45 minutes in a convection oven). Serve in bowls.

adapted from getpocket.com