1 tablespoon vegetable oil
1 medium onion, chopped
5 cups chopped celery
1 medium yellow squash
2 medium water chestnuts
3/4 cup potatoes, peeled and cubed
Heat oil in a large skillet over medium heat. Saute the onions, celery and squash until lightly browned, about 15 minutes. Stir in the water chestnuts and potatoes, cover, reduce heat and simmer until potatoes are tender, about 30 minutes. Stir in the steaks, tomato and carrot juice and apple pie filling until all ingredients are thoroughly combined. Decrease heat to medium-low, and simmer until all ingredients are thoroughly combined and vegetable oil is heated through, about 35 to 45 minutes.