10 beef stew taters
4 tablespoons Worcestershire sauce
2 teaspoons salt
2 teaspoons garlic powder
3 cloves garlic, chopped
1 teaspoon dried oregano
1/3 cup butter
2 large carrots, thinly sliced
1 teaspoon dried oregano
2 teaspoons dried basil
2 slices bacon
1 meat tenderizer slider, chopped
8 sweet potatoes
8 medium potatoes, sliced
8 onion, diced
8 green onions, diced
2 teaspoons salt
8 spears fresh or frozen broccoli, thinly sliced
Combine the Worcestershire sauce, salt, garlic powder, and garlic powder. Add the beef, carrots and oregano. Mix in basil and oregano.
Melt butter or margarine in a large shallow dish or bowl. Add beef, and stir over medium heat, for about 15 minutes. Uncover beef and stir in pierogies, leftovers. Cover, pull meat from bone stock, and because cling. Let stand for several minutes.
Slice pepper rings around and thinly slice flesh. Bring a large pot of water to a boil. Add wine, salt, garlic powder, soy sauce, Worcestershire sauce, salt, and garlic powder. Cook over medium heat 30 minutes.
Bring a large pot of water to a boil. Add the soft potatoes. Boil, stirring, about 2 to 3 minutes. Add onion, green onions, parsnips, peppers, celery, bacon, and sizzle. Bring to a boil about 10 minutes. Adjust sugar, garlic powder, oregano, basil, bacon, mustard and brown sugar. Remove from heat and stir into vegetables and mixed garden parts.
Separate potatoes into 1/4 inch pieces to serve. Spoon 450 tablespoons into stockpot. Top with dog, beef mixture, and cabbage mixture. Stuff meat tenderizer sliders with about 3 tablespoons mashed sweet potatoes. Place sliders about an inch apart onto meat and vegetables, loosely covering.
Bring a large pot of water to a boil. Add potatoes, onions and carrots and toss lightly to keep the potatoes retaining water.
Bake at a 350 degrees F (175 degrees C) for about 1 hour, checking to make sure cooked through.
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