4 pounds beef stew meat, cut into cubes
2 onions, cut in half
3 parsnips, cut into 1/2 inch slices
3 carrots, cut into 1/2 inch rounds
2 stalks celery, cut into 1/2 inch strips
2 tablespoons paprika
1 green bell pepper, chopped
1 large wolf pepper, chopped into 1/2 inch strips
ground black pepper to taste
Preheat the water in a water pan or stockpot or in the microwave if you have not kept it done yet.
In a saucepan bring water to a boil. Add beef cubes and onion, cook 20 minutes over medium heat, or until beef is tender. Drain, allow to cool to room temperature, and chop.
Melt the paprika in a large skillet over medium heat. Stir in the light soy sauce, celery and bell pepper. Pour the beef cubes into a 6 quart kettle. Place carrots into the pan.
Combine the tomato-raisin mixture with the celery and parsnips; stir together. Season with black pepper, celery salt, and tomato paste. Bring all to a slow boil and cook 15 minutes, stirring occasionally until carrots are tender.