1 lb. beef chunks and/or "a good soup bone"
5 med. or lg. potatoes
6 to 7 carrots, cut into generous chunks
A couple of crook necked yellow squash
2 to 3 ears of field corn, cut in half
2 onions, quartered
A "mess" of string beans
1 green pepper, sliced (optional)
2 to 3 farm ripened tomatoes or a 16 oz. can of whole tomatoes
3 sticks of celery cut into good sized pieces
Seasoning to taste (garlic salt, Worcestershire sauce, pepper)

Place the soup bone (and beef chunks if preferred) into a large cooking pot half filled with water. Bring this combination to a boil, cover and cook for about 20 minutes. Add carrots, onion, green pepper, green beans and celery. Cook until tender. (New potatoes, squash and corn might be added later than the rest to prevent overcooking). About 30 minutes prior to serving the stew add tomatoes and season to taste. Let stew simmer until ready to serve.