Stew

stew meat
onion, chopped
celery, chopped
garlic of some kind
marjoram
beef bouillon
cabbage, chopped
potatoes, diced
carrots, diced

Brown stew meat in some oil. I sometimes wait to cut it up small because I don't like cutting raw meat that well and it's easier after cooking. You can also use round steak you have partially frozen so it is easy to cut into stew meat size. Add onion, celery, garlic and marjoram. Brown a bit more until vegetables are tender. This is a great time to use celery leaves and save the stalk for later. Add water to this just enough to cover the ingredients. Add bouillon. Simmer for a few hours so the meat will get tender. Two at least. (can use the canned beef and this step isn't necessary) Add cabbage, potatoes, and carrots. Cook for at least an hour longer. May have to add more water during the cooking process at different times. After the potatoes, etc are tender you can thicken with corn starch or flour, whatever you like best. Don't forget to salt and pepper to taste. My mom used to add green beans but they aren't my favorite. If you like it tomatoey you can add tomatoes or tomato soup.