1 lb. stew beef, cut very sm.
1/2 c. green beans
1/2 c. sliced carrots
1/2 c. whole kernel corn
1/4 c. diced celery
2-3 tbsp. onion, chopped sm.
1 c. cold, leftover Rice-A-Roni (beef flavor)
Approx. 2 c. cold water with 1 beef bouillon cube dissolved
2 dashes Worcestershire sauce
Season to taste with sage, parsley, chives, salt and pepper

Add more water if needed to cover ingredients. Bring to a boil. Cover and reduce heat. Simmer a couple of hours until all is tender.

CROCK-POT METHOD: 2 hours on high then reduce to Low for 2 to 3 more hours.