From the Kitchen of: Jerry Sparks
| 2 | lb. | beef, cut in cubes the size of the thumb tip |
| 6 | med. | potatoes (cubed) |
| 6 | med. | carrots (cubed) |
| 1 | med. | onion (diced) |
| salt to taste | ||
| pepper to taste |
Brown meat in 8-quart tall Dutch oven, using bacon drippings. Cover with water and slow simmer approximately 1 hour; add carrots, salt and pepper; cook 30 minutes more; add potatoes and onions; simmer 45 minutes more, until carrots and potatoes are tender. Makes approximately 12 servings.