1 lb. stew beef
2 c. potatoes, cut into sm. pieces
1 c. carrots, sliced
3/4 c. celery, cut into sm. pieces
1/2 c. onion, cut up
1 c. whole kernel corn, drained
2-3 c. canned tomatoes, cut up (with juice)
1 c. elbow macaroni
Salt to taste

Cook beef in a 5 quart pot (slowly) with 2 1/2 quart water until tender. Add all vegetables except tomatoes. Cook until carrots and potatoes are almost done. Add tomatoes and macaroni; cook until macaroni is done. Do not over cook the macaroni.