Roast Beef Stew

By á-539

Ingredients

• 2 cups cubed cooked roast beef
• 4 cups tomato juice
• 2 cans (14-1/2 oz each) diced tomatoes,undrained
• 2 cups 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

Details

Servings 12

Preparation

Step 1

In 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 before serving.