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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A great stew for those cold rainy days. I took it from Ingredients:
1 lb. stew meat, dredged in flour |
2 tbsp. cooking oil |
32 oz. vegetable cocktail juice (v-8) |
1 lg. onion, chopped |
2 tsp. beef bouillon granules |
2 cloves garlic, minced |
1/2 tsp. basil |
1/2 tsp. thyme |
1 bay leaf |
4 or 5 lg. potatoes, peeled & cubed |
2 or 3 carrots, peeled & chopped |
2 or 3 stalks celery, sliced |
Directions:
1. In a stew pot, brown beef cubes in oil, half at a time. Put meat back into pot and add cocktail juice, onions, garlic and spices.
2. Cover and simmer 1 1/4 hours until meat is tender.
3. Add vegetables and simmer another 30 minutes or until potatoes and carrots are done.
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