ROAST BEEF STEW                        Servings:  4

1 1/2 c.      beef broth               1         lg. onion
1   can       corn, with juice         4         potatoes
1   can       peas, with juice         2-3 c.    roast beef, cooked and cubed
              arrowroot                          worcestershire sauce
			  seasoned salt

	Chop onion into 1/2 inch pieces.  Brown in oil.  Peel, cube and cook
potatoes, but not to the point of being soft.
	Place meat, broth, onion, corn and peas into large pan.  Add seasonings to
taste.  Bring to a boil, stirring occasionally.  Add potatoes, and simmer
2-3 minutes.

Source: Joan Miller (my mother).  This, believe it or not, has always been my
favorite.