Comforting stew with chunks of roast beef, vegetables, and herbs simmered in rich broth.

Ingredients

  • 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

Directions

  1. 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.