1
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In a large Dutch oven, heat oil over medium-high heat. Add roast, in batches if necessary, and cook until beef is browned, about 6 minutes.
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2
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Return all beef to pot. Add water, tomato, onion, parsley, Italian seasoning, bouillon, House Seasoning, Seasoned Salt, Worcestershire sauce, garlic powder, celery salt, and pepper. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 1 1/2 to 2 hours, or until beef is tender.
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3
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Add carrot, celery, green beans, black-eyed peas, butter beans, okra, corn, potato, and macaroni. Bring to a boil over medium-high heat. Reduce heat, and simmer, uncovered, for 45 minutes. Makes 12-15 Servings.
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