Corned Beef Stew - cooking recipe

Ingredients

1/2 c. chopped onion
1/4 c. chopped celery
1/4 c. green pepper
1 Tbsp. oil
2 c. water
2 medium potatoes, peeled and cubed (2 c.)
1 (16 oz.) can stewed tomatoes
1 medium zucchini, chopped
1 Tbsp. catsup
1 Tbsp. Worcestershire sauce
1 tsp. instant beef bouillon granules
1 (12 oz.) can corned beef, cubed

Preparation

In Dutch oven, cook onion, celery and green pepper in hot oil until tender but not brown.
Stir in water, potatoes, undrained tomatoes, zucchini, catsup, Worcestershire sauce and bouillon granules.
Bring to boil.
Reduce heat and simmer covered 15 minutes.
Stir in corned beef.
Cook 1 to 2 minutes more until meat is heated through.
Serve immediately.
Makes 4 servings.