1 lb. lean stew meat (cubed)
Vegetable oil
Water
4 carrots, sliced
1 (28 oz.) can whole tomatoes, undrained and coarsely chopped
1 (10 oz.) pkg. frozen green beans
1 pkg. or can whole kernel corn, drained
1/4 c. sliced celery
1 lg. turnip, peeled and cubed (optional)
1 tsp. Worcestershire sauce
1 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper

Brown beef in hot vegetable oil. Add 2 cups water. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Add carrots and 2 cups water; bring to a boil. Reduce heat; cover and simmer 15 minutes. Add remaining ingredients; cover and simmer an additional 30 minutes, stirring occasionally. Yields about 3 quarts.