Roast Beef Stew for 6

1 cup cubed cooked roast beef
2 cups tomato juice
1 (14.5 ounce) can diced tomatoes, undrained
1 cup water
1-1/2 large red potatoes, diced
1 cup frozen lima beans
1/2 large onion, diced
1/2 cup diced celery
1-1/2 teaspoons beef bouillon granules
1/2 teaspoon sugar (optional)
salt and pepper to taste
1 small bay leaf

In a Dutch oven or soup kettle, combine all of the ingredients. Bring to a boil. Reduce heat; cover and cook until vegetables are tender, about 30 minutes. Discard bay leaf before serving.