Easy Peasy!!!

Beef, mixed vegetables, steamed potatoes, canned tomatoes was the list today.  And so..what else could it be but SOUP!!!  Vegetable Beef Soup.
2 pounds cubed (1 inch) beef
3 cups cubed steamed potatoes
15 ounce canned tomatoes
32 ounces frozen corn, peas, beans and cubed carrots
2 quarts beef broth
1 large diced onion
In a large skillet, brown off and cook the cubed beef and the diced onions.  Season with salt and pepper.  In a large dutch oven or soup pot, pour all beef broth, and the frozen vegetables.  In a smaller bowl, mash up the tomatoes and then add them to your soup pot.  Bring the whole pot to a boil.  Once boiling add the meat and the potatoes.  Reduce to a simmer and serve with your favorite grilled cheese sandwich or even a PB&J.  Either way it's a filling healthy meal.  By the way, leftovers will freeze easily or you may "can " it.  This you can do buy heating to a boil and pouring into jars.  Add your lids and place on a cookie sheet inside a 250 degree oven for about an hour.  This is called oven canning and when you remove the jars from the oven, carefully place the jars on the counter to cool.  As they cool you will hear a distinctive "pop" of the lid sealing itself.  Once cooled, tighten lids completely and store on your shelves.  According to the information I have read, this will last up to a year if unopened and properly sealed.

Using the same ingredients, you can combine all the ingredients but the canned tomatoes (after cooking the beef and onions) and add a lovely brown gravy to serve over white rice.  It can also be thickened to make a"brunswick" type stew that can be served over either rice or mashed potatoes.

Now,...if you really want to get ambitious, make a thicker stew and with a can of grands type biscuits, place half (horizontally) of your biscuit in a large muffin tin, fill with stew mixture and top with the other half of the biscuit and bake for a quick individual sized beef pot pie popover.

Enjoy!