Ingredients

• 1 1/2 lbs lean stewing beef
• 1 tablespoon canola oil
• 2 (14 1/2 ounce) cans reduced-sodium beef broth
• 1 1/2 cups water
• 2 tablespoons reduced sodium soy sauce
• 3 medium potatoes, cubed (about 1 pound)
• 3 medium carrots, cubed
• 3 celery ribs, chopped
• 2 tablespoons Worcestershire sauce
• 2 tablespoons steak sauce
• 1 tablespoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 2 cups fresh corn or 2 cups frozen corn
• 1 3/4 cups frozen cut green beans

Instructions

1. In a large kettle or Dutch oven, brown beef over medium heat in oil.

2. Add the broth, water and soy sauce.

3. Bring to a boil.

4. Reduce heat; cover and simmer for 1 hour.

5. Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings.

6. Bring to a boil.

7. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.

8. Add corn and beans.

9. Bring to a boil.

10. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender.