1 lb. lean beef for stewing, cut into 1 inch cubes
Vegetable oil (small amount)
4 c. water, divided
4 carrots, sliced
1 (28 oz.) can whole tomatoes, undrained & coarsely chopped
4 potatoes, peeled & cubed
1 lg. onion, coarsely chopped
1 (10 oz.) pkg. frozen green beans
1 (8 oz.) can whole kernel corn, drained
1/4 c. celery, sliced
1 lg. turnip, peeled & cubed
1 tsp. Worcestershire sauce
1 tbsp. cocktail sauce
1 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper

Brown beef in hot vegetable oil in a heavy Dutch oven; add 2 cups water. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Add carrots and remaining 2 cups water; bring to a boil. Reduce heat; cover and simmer 15 minutes. Add remaining ingredients; cover and simmer an additional 30 minutes, stirring occasionally. Yield: about 3 quarts.