2 lb. stewing beef
2 med. onions, sliced
1 green pepper, chopped
3/4 c. pureed whole tomatoes
3/4 c. water
1/4 tsp. dried basil leaves
1/4 tsp. dried marjoram
1/8 tsp. pepper
1 tbsp. Worcestershire sauce
1 c. diced green beans
2 med. potatoes, diced
2 med. carrots, sliced
1 med. zucchini, diced
2 stalks celery, chopped

Combine the stewing beef, onion and green pepper together in a large skillet. Cook until the meat is brown and the vegetables are tender. Transfer to a Dutch oven and add the remaining ingredients. Bake at 350 degrees for 1 hour or until the vegetables are tender. This can be served over wild rice. Serves 8.