Vegetable Beef Soup III

Ingredients

• 2 cubes beef bouillon from cube crumbled
• 3 pounds beef stew meat cubed
• 4  carrots cut into 2 inch pieces
• 1 cup celery chopped
• 0.3 teaspoon chili powder 
• 0.5 cup onion chopped
• 4  potatoes cubed peeled
• 1 tablespoon salt 
• 11.5 ounce tomato-vegetable juice cocktail canned
• 6 cups water 
• 1 tablespoon worcestershire sauce 
• 1 tablespoon lard 
• 1 tablespoon lard 

Equipment

• pot

Directions

1. In a large pot over medium heat, melt lard. Cook beef in fat until brown on all sides; drain.
2. 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.
3. Stir in carrots, celery and potatoes and cook 20 to 40 minutes more, until vegetables have reached the desired tenderness.