2 lb. stew beef, cut into 1 inch cubes
2 tbsp. vegetable oil
2 tbsp. salt or to taste
1/2 tsp. pepper
2 qt. water
5 med. carrots, sliced
1 c. sliced celery
2 onions, diced
2 c. coarsely chopped cabbage
2 c. diced potatoes
1 (16 oz.) can tomatoes, cut up

In a Dutch oven brown meat in vegetable oil over medium high heat. Add salt, pepper, and water. Cover and cook over medium low heat until meat is tender, about 2 hours. Add carrots, celery, onions, cabbage, potatoes, and tomatoes. Bring to a boil over medium high heat, cover, reduce heat and simmer until vegetables are tender, about 1 hour.