Vegetable Beef Stew

1.5-2 lbs. beef stew meat, cut into chunks
1 Tablespoon vegetable oil
4 potatoes, peeled and chopped into chunks
2 cans petite diced tomatoes
1 large onion, diced
1 bag frozen veggies for soup
3 bay leaves, salt and pepper

Hat oil in large soup pan and stir fry beef for 3-5 minutes until browned. Add potatoes, tomatoes, onion, and enough water to fill pan half full, vegetables, bay leaves, salt and pepper to taste. Bring to a boil. Reduce heat and let simmer for at least 2 hours. Remove bay leaves before serving.