Cut the stew beef into bite-sized pieces.

In a large pot or Dutch oven, brown the stew beef over medium-high heat.

Add water to cover the beef and bring to a simmer.

Cook the beef until tender, approximately 1 hour.

Add the diced tomatoes, onion, bell pepper, potatoes, celery, carrots, corn, and green beans to the pot.

Season with salt and pepper.

Bring the soup back to a simmer and cook until the vegetables are tender, about 20 minutes.

Add the macaroni and cook until it is done, about 10 minutes.

Serve hot, preferably with corn bread.