Vegetable Beef Stew

I should call this recipe refrigerator stew
because my sink if full of empty containers
that I cleaned out of the refrigerator.
Use what ever you have on hand at the time.
This is a good way to clean left overs
up and it's actually a good tasting stew.
A good trick is to add 1/2 teaspoon vinegar
into the cooked stew just before serving.
I always think it needs more pepper though.

Ingredients:
1/4 cup leftover grilled steak, chopped
1/4 cup green bell pepper, chopped
1 small carrot, chopped
2 celery stalks, peeled and chopped
1 small onion, peeled and chopped
1/4 cup cooked corn kernals
1/2 cup cooked white rice
2 or 4 cooked meatballs, sliced
1 28 ounce can of crushed tomatoes
2 cups water
black pepper to taste
1 tablespoon flour
Grated parmesan cheese

Directions:
Place steak, pepper, onion, rice, meatballs,
tomatoes, water, corn and black pepper in stock pot,
Place carrot and celery in a microwavale bowl,
cook the carrot and celery for two minutes
on high setting in the microwave to soften up.
Add to stock pot and stir to combine.
Bring to a boil, lower heat to low and stir.
Simmer on low heat for 45 minutes.
Adjust seasonings and serve with parmesan
cheese sprikled on top and crusty bread.