3-4 russet potatoes cut in quarters
1 bag frozen peas
2 to 2 ½ pounds round steak, trim the fat and cube
2 cups carrots, chopped into half inch pieces
2 cups celery, chopped
3 cans of 8-oz tomato sauce
2 cups water
1/4 cup vegetable oil
1 white onion
1/2 head of cabbage
1 table spoon salt
1 teaspoon pepper
1-2 bay leafs
1/2 teaspoon garlic powder
Cut the round steak into cubed pieces. Dredge them in flour and set aside.
Slice the onion.
Heat oil in a large pot, the same pot you will cook the stew in. Add the onion and cubed meat to the hot oil. Brown the onion and meat.
After browning, add the tomato sauce and water. Then, add cabbage, potatoes, celery, frozen peas and carrots. Finally, add salt, pepper, bay leaf and garlic. Stir well.
Keep on medium heat for at least 2 hours or until cabbage and carrots are very tender.
The stew will thicken, if it appears to be getting too thick, add more water. Enjoy.