Roast Beef Stew Recipe
- 2 cups cubed cooked roast beef
- 4 cups tomato juice
- 2 (14.5 ounce) cans 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 teaspoon sugar (optional)
- salt and pepper to taste
- 1 bay leaf
- 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.
