3 lb. beef (round or rump)
Salt and pepper to taste
1/4 tsp. crumbled saffron threads
2 Tbsp. gelatin
2 carrots, diced
3 Tbsp. uncooked rice
2 Tbsp. barley
1 c. pinto beans (boiled soft)
2 stalks blanched celery, chopped
1 head of cabbage, chopped
1 onion, chopped
1 ear of corn (kernels only)
1 1/2 Tbsp. alphabet pasta
2 potatoes, peeled and diced
Cut beef into stew-size pieces; add enough water to cover by an inch. Boil beef for 2 hours. Add salt, pepper, saffron, and gelatin; boil for an additional hour. Stir in all remaining ingredients except for-potatoes; boil for 15 minutes. Add potatoes and boil for an additional 30 minutes or until vegetables are tender.
