Sure, it's easy and you probably make it already but call it something else. I find that a lot with this recipe.
Cut stew beef (1+ pound pack) in to smaller pieces, if the chunks are bigger than soup size. Half at a time, sear the beef in a little vegetable oil with 1/2 yellow onion. When all is seared, add 2 good sized potatoes cut into 1/2 inch cubes, 2 carrots, cut into 1/2 rounds, 1 can Campbell's beef broth + 1 can water, 1 large can whole peeled tomatoes with the juice, (I smoosh the maters to make them smaller and to release the juice) 1 large bay leaf, 1/8 tsp garlic powder, salt to taste. Get that to cooking good and then either add 8- 10 peppercorns minced or use a pepper grinder set to coarse. Let that simmer until meat is getting tender and taters are soft. Taste the broth and adjust it to your taste with salt, more pepper, a little more water or whatever else you have on hand that you think would add something. About 30 minutes before serving, **add about 1/3 cup frozen beans, 1/3 cup frozen peas, and 1/3 cup frozen corn. That's it. Generally speaking I make this the day before, cool and refrigerate, then heat in a large pot and serve the next day. Flavors seem to develop more. It also freezes beautifully, and when I get it out to have one night I'll add a handful of egg noodles to it while it reheats.
**I admit that I cheat on the frozen veggies. Ken and I love them, and it seems like there's always a dab left in the bottom of the bag. So I pop that bit into a freezer container. I'll just keep adding the dabs left in the bottom of the bags until I have a nice container full of peas, corn, and green beans, then just dump the container in when I make soup or stew.