1 lb. pkg. stew beef
5 or 6 potatoes
1 can peas (don't drain)
2 stalks celery
2 onions
4 or 5 carrots
2 cans tomatoes
1 can green beans (don't drain)
1 sm. head of cabbage

Cut beef in bite size pieces, place in a large pot and let come to a boil. Skim foam from the top. Let beef cook at low boil while preparing the rest of the ingredients. Peel potatoes and cut in quarters, chop celery, onions and carrots in small pieces.

Slice cabbage. Place all vegetables in the pot with the stew beef. Cover and reduce the heat. Cook until vegetables are tender, approximately 45 minutes to 1 hour.