1 1/2 pounds beef (I usually use a roast cut)
4-5 potatoes (depending on size of them), peeled
3-4 carrots, peeled
2 stalks celery
2 cans diced tomatoes (sometimes use stewed also)
1 large can vegetable juice or tomato juice
Pepper to taste
Cut up meat in small chunks and cook in skillet until browned on all sides. Drain grease.
In the mean time, cut up all vegetables into small chunks. I usually just quarter the onion because hubby likes big chunks of onion. Add all vegetables, tomatoes, and can of vegetable juice to stock pot or dutch oven. Put in a bay leaf and season to taste. Add meat after cooked and drained. Bring to rolling boil, then turn heat down and simmer covered until veggies are as tender as you like them. (I usually cook for 1 1/2 hours.) Remove bay leaf before serving. Serve with crackers or cornbread muffins.