1 1/2 lb. stewing beef, chopped
1 tsp. salt
1/2 tsp. pepper
2 bay leaves
1 c. chopped celery
1/2 c. chopped onion
4-5 med. carrots, sliced
1 c. chopped cabbage
Pinch oregano
1 #2 can Italian style tomatoes
1 tbsp. Worcestershire sauce
1 beef bouillon cube

Place meat in 3 quart kettle; cover with cold water. Add salt, pepper and bay leaves. Bring to boil; then turn to heat to low. Add celery, onion, carrots and cabbage. Simmer 2 1/2 hours or until meat is tender. Remove bay leaves. Cut meat into small pieces; return to kettle. Add oregano, tomatoes, Worcestershire sauce and bouillon cube. Simmer 30 minutes. Serve.