Ingredients

• 2 teaspoons olive oil
• 1/2 pound beef stew meat
• Leftover potatoes and tomatoes, recipe follows
• 1 to 2 cups chicken broth (depending on the desired thickness of stew)
• 1/4 pound green beans, trimmed and halved
• 2 ears of corn, kernels cut off cob

Instructions

1. In a large soup pot, heat olive oil over medium high heat, add stew meat, and cook until browned on all sides, about 3 to 5 minutes. Add leftover potatoes and tomatoes, chicken stock, green beans and corn. Cook until vegetables are done, about 6 to 8 minutes. Taste and adjust seasonings. Serve immediately.