2 1/2 - 3 lbs. chuck or round steak, cut into 1" cubes
1 lg. onion, cut into chunks
5 or 6 stalks celery, cut into 2" pieces
1 lg. bell pepper, diced
2 cloves garlic, chopped
1 tbsp. chili powder
Fresh or dried parsley to taste
Salt & pepper to taste
3 tbsp. Worcestershire sauce
Italian seasoning & oregano (opt.)
1 tsp. ground cumin
1 lg. can (28 1/2 oz.) tomatoes, cut into pieces
1 (10 oz.) can diced Rotel tomatoes & green chilies
5 med. potatoes, peeled
8 med. carrots, peeled

Brown meat in a large Dutch oven. Add the onions and celery. Cook about 10 minutes, stirring occasionally. Add the diced bell pepper and the seasonings. Stir well. Cover, let simmer about 15 minutes before adding tomatoes.

Stir in the tomatoes. Continue cooking for approximately 45 minutes.

While meat mixture is cooking, cut up the potatoes and carrots into bite size chunks. Place them into a 2 quart pot. Add enough water to barely cover vegetables. Put in a pinch of salt. Cook about 20 minutes.

When meat mixture is done pour in the potatoes, carrots and water they were cooked in. Stir. Simmer about 15 minutes.