Ingredients
1-1/2 pounds beef stew meat1 tablespoon canola oil2 cans (14-1/2 ounces each) reduced-sodium beef broth1-1/2 cups water2 tablespoons reduced-sodium soy sauce3 medium potatoes, cubed (about 1 pound)3 medium carrots, cubed3 celery ribs, chopped2 tablespoons Worcestershire sauce2 tablespoons steak sauce1 tablespoon garlic powder1/2 teaspoon salt1/4 teaspoon dried oregano1/8 teaspoon ground nutmeg1/8 teaspoon pepper2 cups fresh corn or frozen corn1-3/4 cups frozen cut green beans
Preparation
In a Dutch oven, cook beef over medium heat in oil until no longer pink; drain. Add the broth, water and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
Add corn and beans. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender.
