2 lbs. beef stew or chuck, cut in small cubes
2 tbsp. butter or oil
4 c. water
1 (28 oz.) can tomatoes, cut up
1 c. peas
1 c. corn
1 c. green beans
2 carrots, diced
2 ribs of celery, diced
1 sm. onion, diced
5 beef bouillon cubes
3 tsp. salt
1 tsp. parsley flakes
1/2 tsp. oregano
1/2 tsp. pepper
2 bay leaves
Dash of sage
3 med. potatoes, peeled and diced

In large Dutch oven over medium heat, brown meat well in butter. Add remaining ingredients, except potatoes. Cover and simmer 1 hour. Add potatoes. Cover and simmer 1 hour longer. Discard bay leaves. Makes 14 cups or about 8 servings.