Vegetable Beef Soup Iii - cooking recipe

Ingredients

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

Preparation

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.
Stir in carrots, celery and potatoes and cook 20 to 40 minutes more, until vegetables have reached the desired tenderness.