• 1 lb. beef stew cubes
• 2 large onions, diced
• 1 (28 oz.) can tomatoes, undrained
• 1/2 cup okra, sliced
• 1/2 cup frozen butterbeans
• 4 cups potatoes, diced
• 1 cup carrots, sliced
• 1 (48 oz.) can vegetable juice cocktail
• 1 cup green beans, sliced
• 1 to 2 t. hot sauce
• 1/2 cup green peas
• 1/2 to 1 t. chili powder
• 1/2 cup corn
• 1 T. Worcestershire sauce
• 3/4 cups celery, chopped
• 2 t. sugar
• 1 t. salt
• 1/2 t. pepper

Combine beef and tomatoes in large dutch oven. Bring to a boil. Cover; reduce heat and simmer for 1 hour. Add remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 1 hour or until vegetables are tender, stirring occasionally.

Serves 10 to 12