Beef Stew

4 lbs. chuck roast cut into 1-2" cubes
3 carrots, sliced
3 stalks celery, sliced
8 medium potatoes, cubed
1 large can whole peeled tomatoes
2 cups beef broth
1 onion
1 tsp. Worcestershire sauce
1 bay leaf
½ bag frozen green beans or lima beans
Seasoned salt, garlic salt or Island Seasonings gourmet salt

Optional Ingredients
any other vegetables (turnip, broccoli, cauliflower, corn, peas, etc.)

Dissolve 3 beef bouillon cubes in 2 cups water.
Sprinkle beef with salts and brown with onions and bay leaf.
Add beef stock, celery, Worcestershire sauce, canned tomatoes.
Simmer on low heat for 2 hours or until beef is tender.
Add remaining vegetables and simmer until potatoes are tender, about 1 hour.
Thicken with corn starch if desired.