1 tablespoon vegetable oil
1 1/2 pounds beef chuck, cut in 3/4 inch chunks
1 medium onion, chopped
4 - 14 oz. cans beef broth
1 - 28 oz. can tomatoes in juice
2 cups water
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 pound carrots, peeled and diced
1 pound red potatoes, scrubbed and diced
3 celery stalks, diced
1 - 10 oz. package frozen peas
1 - 10 oz. package frozen corn

Brown beef in oil in large pot. Add onion and cook 5 min. Stir in broth, tomatoes and juice, water, bay leaf, thyme and pepper.  Bring to a boil. Cover, reduce heat, simmer 45 min. Add carrots, potatoes and celery; cover and simmer 45 min. Add peas and corn. Cook 15 min. Can be simmered for several hours.