2 to 2 1/2 lb. beef pot roast
2 1/2 c. water
2 tsp. salt
1 tsp. lemon juice
1/2 tsp. dried basil leaves
1/4 tsp. pepper
2 beef bouillon cubes
1 bay leaf
1 med. onion, chopped
1 (16 oz.) can stewed tomatoes
2 med. stalks celery cut into 1/2 inch slices
3 med. carrots cut into 1/4 inch slices
1 c. cauliflowerets
1/2 c. sliced mushrooms
4 med. potatoes, cut into 1/4 inch strips
2 oz. fresh spinach, cut up

Trim excess fat from beef pot roast. Cut beef into 1 1/2 inch pieces, reserve bone. Brown beef pieces and bone in Dutch oven, drain. Stir in water, salt, lemon juice, basil, pepper, bouillon, bay leaf and onion. Heat to boiling, reduce heat. Cover and simmer 1 1/2 hours.

Stir in tomatoes, celery, carrots, cauliflowerets and mushrooms. Heat to boiling. Reduce heat. Cover and simmer 1 1/2 hours.

Stir in tomatoes, celery, carrots, caulifloweretes and mushrooms. Heat to boiling, reduce heat. Cover and simmer 40 minutes. Stir in potatoes. Cover and simmer until potatoes are tender about 15 minutes. Sprinkle with spinach. Cover and simmer 5 minutes. Remove bay leaf.