1 1/2 lb. stew beef or chuck steak
1 tsp. salt
1 tsp. pepper
1 beef bouillon cube
1/2 c. chopped onion
1 c. chopped celery
1 c/ cjp[[ed cabbage
4-5 carrots, sliced
1 (16 oz.) can Italian style tomatoes
1 tbsp. Worcestershire sauce
1/4 tsp. oregano
2 bay leaves

Cover meat with water in large kettle. Add salt, pepper, and bay leaf. Bring to boil while preparing vegetables. Add vegetables and simmer at least 2 1/2 hours. Remove meat and bay leaves. Cut meat into bite size pieces. Add to kettle. Add tomatoes, Worcestershire sauce and bouillon cube. Simmer for 1/2 hour longer and serve hot.