Vegetable Beef Soup Iii

• 1 tablespoon lard
• 3 pounds cubed beef stew meat
• 6 cups water
• 1 (11.5 ounce) can tomato-vegetable juice cocktail
• 1/2 cup chopped onion
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon chili powder
• 1 tablespoon salt
• 2 cubes beef bouillon, crumbled
• 4 carrots, cut into 2 inch pieces
• 1 cup chopped celery
• 4 potatoes, peeled and cubed

1. In a large pot over medium heat, melt lard. Cook beef in fat until brown on all sides; drain. Pour in water and tomato-vegetable juice cocktail. Stir in onion, Worcestershire, chili powder, salt and bouillon. Bring to a boil, then reduce heat, cover and simmer 2 hours.
2. Stir in carrots, celery and potatoes and cook 20 to 40 minutes more, until vegetables have reached the desired tenderness.

lard, meat, water, tomatovegetable juice cocktail, onion, worcestershire sauce, chili powder, salt, beef bouillon, carrots, celery, potatoes

Taken from www.allrecipes.com/recipe/26473/vegetable-beef-soup-iii/ (may not work)