1 (12 oz.) can corned beef
1/2 c. chopped onion
1/4 c. chopped celery
1/4 c. chopped green pepper
1 Tbsp. oil
2 c. water
4 potatoes, cubed
1 (16 oz.) can tomatoes
1 Tbsp. catsup
1 Tbsp. Worcestershire sauce
1 tsp. instant beef bouillon granules

Cut meat in cubes. In a Dutch oven cook onion, celery and pepper in oil until tender. Add water, potatoes, tomatoes, catsup, Worcestershire sauce and bouillon granules and bring to boil. Reduce heat, cover and simmer 15 minutes. Stir in corned beef and cook 2 minutes more.