Old-Fashioned Vegetable-Beef Stew

1 1/2 pounds of beef stew meat
2 tablespoons of cooking oil
2 cups of potatoes; cubed
1 cup of carrots; in 1" pieces
1 medium onion; cut into thin wedges
1/2 cup of celery; sliced
one 9 ounce package of Green beans; frozen
3 tablespoons of  Tapioca; quick-cooking
1 tablespoon of Beef bouillon granules
2 teaspoons of Worcestershire sauce
3/4 teaspoon of thyme; dry & crushed
1/2 teaspoon of salt
1/4 teaspoon of pepper
16 ounces of tomatoes; canned, cut up
1 1/2 cup of water