Vegetable Stew - cooking recipe

Ingredients

chuck roast (2 lb.)
3 celery stalks, diced
1 medium onion, diced
1 can stewed tomatoes
1 (18 oz.) can paste (tomato)
1 small cabbage, diced
4 potatoes, peeled and cubed
4 carrots, peeled and cubed
5 beef bouillon cubes
1 can corn
1 can peas
1 can green beans

Preparation

In large pot, melt 2 tablespoons Crisco and when heated, add chuck roast, onion and celery, then brown meat on both sides. Then add 5 cups water and simmer covered for 1 hour.
Afterwards, add all ingredients and cook for 3 to 4 hours, stirring occasionally, adding water when needed.
When done, remove meat and cut into bite size pieces.