1 POUND OF STEW MEAT
14 OUNCES OF TOMATOES
2 CARROTS, PEELED AND SLICED
3 STALKS OF CELERY, SLICED
2 ONIONS, PEELED AND CHOPPED
2 POTATOES, PEELED AND DICED
3 CUPS OF WATER
1 TEASPOON OF SALT
1 TEASPOON OF PEPPER
3 BEEF BOULLION CUBES
10 OUNCES OF FROZEN MIXED VEGETABLES
PUT EVERYTHING IN A CROCK POT AND COOK ON LOW FOR 12 TO 24 HOURS (HIGH FOR 4 TO 6 HOURS)
