V-8 Beef Stew

1 to 2 lbs of meat, browned in 1 tbsp oil and drained.
1 large can of V-8 juice
1 large can of diced tomatoes (do not drain)
3 large carrots, sliced thinly
2 medium potatoes, sliced
1 large yellow squash, sliced
1 can corn
1 medium onion, chopped
1 small (8 oz) can of tomato sauce
2 cloves of garlic, chopped
4 beef bouillon cubes
1 tbsp chili powder
1 tsp cumin
1 tsp salt
1 tsp sugar
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp dried mustard
1/4 tsp rosemary
1/4 tsp marjoram
1/4 tsp thyme
1/4 tsp pepper
2 bay leaves

Add all ingredients to large pot and simmer until vegetables are tender.

Servings: 6-8