Veal and Vegetable Stew

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

1lb. lean veal shoulder, cubed
1 pound beef chuck, cubed
2 tsps salt
¼ tsp pepper
½ cup flour
2 tblsps oil or vegetable shortening, melted
2 onions, sliced
½ clove garlic, minced (optional)
4 cups water
12 small white onions
½ cup diced celery
1 white turnip, peeled and diced
2 carrots, peeled and diced
1 parsnip, peeled and diced
¼ head of cabbage, shredded
2 leeks, sliced
½ cup canned tomatoes
4 medium potatoes, peeled and diced

Directions: Dredge the cubes of veal and beef with seasoned flour and brown on all sides in the fat. Add sliced onion, garlic and water. Boil covered for 1½ hrs. Add white onions and cook 30 minutes. Add all remaining ingredients and simmer 30 minutes, or until potatoes are tender. Thicken gravy with a little bit if needed. Serves 6