1/4 c. oil
1 sm. onion, diced
1/2 head cabbage, sliced
2 bouillon cubes
1 (16 oz.) can green beans
1 1/2 lbs. stew meat
3 stalks celery, diced
2 med. carrots, sliced
6 med. potatoes, cubed
6 c. water
1 (28 oz.) can tomatoes

In 8 quart dutch oven, brown carrots, cabbage, onion and celery in small amount oil until lightly brown. Remove. Add more oil and add meat. Brown well. Add rest of ingredients, including juice. Bring to boil. Reduce heat and simmer covered. Serve when vegetables are fork tender. Serves 10.