Vegetable Beef Soup (Kathi Hill)

5 c. water; 1 lbs. stew beef. Cook beef until tender. Remove from broth and cut into cubes.
Add to at least 3 c. of the broth: 1 16 oz. can tomatoes, cut up; 1 10 oz. pkg. frozen mixed vegetables; 1 c. frozen hash browns; c. onion soup mix; c. sliced celery; 1 t. sugar; 1 t. seasoned salt; t. Worcestershire sauce; 1/8 t. pepper; dash bottled hot pepper sauce.

Bring to boil and simmer for 15-20 minutes until vegetables are tender.