RACHEL'S MMm MMM GOOD VEGETABLE BEEF STEW

You will need:

A big pot with a lid
2 cans sweet yellow corn
2 cans green beans (cut, but not french style)
1 can sliced carrots
1 can vegetable broth
2 cans diced tomatoes
1 small can tomato paste
4 fresh potatoes
a couple handfuls of frozen sweet peas
a pound of stew beef
1/2 an onion


peel the potatoes, and cut into small chunks. then put all of the above, except the meat, into the pot. let it simmer. i prefer no onions in my soup, but the flavor is nice, in which case i put the whole thing in the middle of the pot while it simmers, then remove it after cooking.
next, put the beef in a frying pan. put a cup of water in, and turn the heat to medium or a low-high. turn the beef when the bottom browns, then continue turning until you can cut into a piece without seeing any red. the water will evaporate out, so you will need to add more water as it dissappears. sprinkle generous amounts of salt, pepper, and garlic powder on the beef several times throughout the cooking. when the meat is cooked, let the water evaporate out, then let the beef scorch just enough to get a dark brown coating on it -- then push the beef around so the scorched juices in the pan rub onto the beef. then, using a serated knife and cutting board, cut the pieces into small bite-sized portions. dump it all into the soup, then add generous amounts of salt, pepper, garlic powder, powdered beef bullion, and seasonings of your choice (i like a greek seasoning but i don't remember the brand name.) put the lid on and let it simmer for about 5 hours. the beef should be really tender, and the veggies should be just firm enough to hold their shape. enjoy on a cold day!