1/2 lb. bacon
2 lbs. beef stew meat
2 (32 oz.) cans cut up tomatoes
2 med. onions, chopped
1/4 c. soy sauce
1/4 c. Worcestershire sauce
2 dashes hot sauce
1 lb. carrots, cut up
2 lbs. potatoes, peeled and cubed
2 green peppers, chopped
5 stalks celery, sliced

Cook bacon until crisp. Remove; drain on paper towels. Crumble and set aside. Drain all but 2 tablespoons bacon fat from pan. Brown stew meat in pan (1/2 at a time), then put into Dutch oven.

Add undrained tomatoes, half of the bacon, onions, soy sauce, Worcestershire sauce and hot sauce. Bring to boiling; reduce heat. Cover; simmer 1 to 1 1/4 hours. Add remaining vegetables; cover and simmer approximately 45 minutes or until vegetables and meat are tender. Skim fat. Sprinkle the rest of bacon over stew. 8 servings.