1-2 lbs. beef stew meat
Lg. soup bone
3-4 c. cold water
1 tsp. salt
1/2 tsp. pepper
2 bay leaves
2 c. sliced carrots
1 c. chopped cabbage
1 c. chopped celery
1/2 c. chopped onion
28 oz. (3 c.) Italian style tomatoes
1 tbsp. Worcestershire sauce
1 beef bouillon cube
Dash oregano

In heavy 3 quart saucepan combine beef, soup bone, water, salt, pepper, and bay leaves. Bring to a boil. Reduce heat, add carrots, cabbage, celery, and onions. Simmer 2 1/2 hours or until meat is tender. Remove bone and bay leaves. Add tomatoes, Worcestershire sauce, bouillon cube and oregano. Simmer for an additional 15 minutes.