Lone Star Stew

• 3 slices bacon
• 2 lb. stew meat
• 1 (16 oz.) can tomatoes
• 2 c. beef broth
• 2 c. water
• 2 ribs celery, sliced
• 2 onions, chopped
• 1 oz. Worcestershire sauce
• 1 tsp. chili powder
• salt and pepper to taste
• 4 carrots, sliced
• 4 medium potatoes, chunked
• 1 (8 oz.) can whole kernel corn

1. Fry bacon, then set aside.
2. In a large stew pot, sear stew meat, lower heat and add tomatoes, beef broth, water, celery, onions, garlic, Worcestershire sauce and chili powder.
3. Cover and simmer 2 hours.
4. Add salt, pepper and seasoned salt; then add carrots and potatoes.
5. Cook about 1 hour or until vegetables are tender.
6. Then add corn and crumbled bacon.
7. Cook another 5 minutes.
8. Serve with plenty of cornbread.

bacon, stew meat, tomatoes, beef broth, water, celery, onions, worcestershire sauce, chili powder, salt, carrots, potatoes, whole kernel corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=522122 (may not work)