3 lbs. ground lean beef for stewing, cut into 1 inch cubes
3 tbsp. vegetable oil
2 (14 1/2 oz.) cans whole tomatoes, undrained
2 (15 1/2 oz.) cans tomato sauce
12 carrots, peeled and cut into 1/2 inch slices
2 lg. potatoes, cubed
2 lg. onions, cubed
1 tsp. salt
1 tsp. lemon pepper
1 tsp. celery salt
1 tbsp. Italian herb seasoning
1 tbsp. Worcestershire sauce
1 lg. green pepper, coarsely chopped
2 (10 oz.) pkgs. frozen green peas
1/4 c. cooking sherry

Brown meat in a large Dutch oven over medium heat. Stir in next 10 ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer over low heat 1 hour and 40 minutes or until meat and vegetables are tender. Add green pepper, peas, and sherry. Cover and cook an additional 15 minutes. Yields 5 quarts.