Roast Beef Stew
I warm guests with this hearty stew brimming with beef, potatoes and tomatoes. I serve it cornbread and chocolate pie for dessert. I've never had a complaint. —Annice Brewer, Meridian, Mississippi
Ingredients
- 2 cups cubed cooked roast beef
- 4 cups tomato juice
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 2 cup water
- 3 large red potatoes, diced
- 2 cups frozen lima beans
- 1 large onion, diced
- 1 cup diced celery
- 1 tablespoon beef bouillon granules
- 1 to 2 teaspoons sugar, optional
- Salt and pepper to taste
- 1 bay leaf
Directions
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1In a Dutch oven or soup kettle, combine all of the ingredients. Bring to a boil. Reduce heat; cover and cook until vegetables are tender, about 30 minutes. Discard bay leaf.
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