Ingredients

• 3 lbs boneless beef chuck roast, cut into bite sized pieces

• 1 tbsp olive oil

• 1 tbsp Worcestershire sauce

• 1 tsp Cavender’s Greek Seasoning

• 1/2 cup red wine

• 2 cans / 14 oz each beef broth

• 2 cans / 12 oz each V8 vegetable juice

• 4 cups water

• 1 onion, chopped

• 2 celery stalks with leaves, chopped

• 4 carrots, peeled and sliced

• 4 red potatoes, peeled and cubed

• 6 cloves of garlic, minced

• 2 cups green cabbage, chopped

• 1 can / 14 oz corn, drained

• 1 can / 14 oz green beans, drained

• 1 can / 14 oz stewed tomatoes, undrained and chopped

• 1 zucchini, chopped

• 2 tsp beef bouillon

• 2 tsp dried basil

• 1 tsp dried oregano

• 1/2 tsp salt

• 1/2 tsp freshly ground black pepper

• 2 bay leaves

• 1/2 tsp sugar

• 2 tbsp Heinz Ketchup (I recommend organic)

• 1 pinch thyme

• 1 dash Tabasco (optional)

• 2 tbsp fresh minced parsley