1 lb. leftover chuck roast or round steak, cubed
1 onion, chopped
1 (1 lb.) can tomatoes
2 stalks celery, diced
2 potatoes, diced & peeled
3 carrots, sliced
1 (8 plus oz.) can corn, drained
1 (8 plus oz.) can green beans, drained
1 (8 plus oz.) can limas or peas, drained
1 parsnip, sliced
1 turnip, diced (peeled)
1 tbsp. salt
1 tbsp. Worcestershire sauce
1/2 tsp. chili powder
1 beef bouillon cube
1 bay leaf
4 c. water

Combine all ingredients in a large crock pot and cook on high 4 hours or on low overnight. OR: Bring to boil over stove top in kettle, then low heat for 2 hours.