beef stew meat
potatoes, diced
carrots, chopped
celery, chopped
onions, diced
corn, canned or frozen
1 can creamed corn
1 can kidney or pinto beans
green beans, cut
canned tomatoes, diced
1 tbsp. parsley, dried
2 bay leaves
salt and pepper to taste
beef bouillon granules to taste

Generously cover stew meat with water and boil 15 minutes or until meat is tender. Strain liquid and chop the meat into spoon sized pieces. In a large stockpot place meat, liquid, fresh vegetables, parsley, bay leaves and water to cover. Add a few teaspoons of bouillon and simmer until vegetables are tender. Add all canned vegetables including liquid. Season with salt, pepper and additional bouillon to taste. Heat to a simmer and serve.