1 tbsp. olive oil
3 c. canned vegetable juice
1/3 c. chopped onion
2 tsp. Worcestershire sauce
1/4 tsp. chili powder
3 c. water
2 c. peeled, diced potatoes
1 c. diced celery
1 c. frozen whole kernel corn
2 lbs. chuck steak, cut into 1/2 inch cubes
4 tsp. salt
2 bay leaves
3 c. canned beef broth
3 tomatoes, each cut into 8 pieces
1 c. sliced carrots
Salt and pepper

Heat oil in saucepan over medium heat. Add beef and cook until brown, stirring occasionally, about 15 minutes. Add vegetable juice, onion, salt, Worcestershire sauce, bay leaves and chili powder. Stir in broth and 3 cups water. Increase heat and bring to boil. Mix in tomatoes and all vegetables. Season with salt and pepper. Reduce heat and simmer 1 1/2 hours. 6 to 8 servings.