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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 4 |
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This recipe came from my friend Tanya. She served it at a dinner we attended and I loved it. Ingredients:
2 tablespoons flour |
1 lb beef stew meat |
2 tablespoons cooking oil |
3 1/2 cups vegetable juice cocktail (i used the bloody mary mix) |
1/2 cup onion, chopped |
2 teaspoons beef bouillon granules (i used a can of beef broth) |
2 garlic cloves, minced |
1/2 teaspoon dried basil, crushed |
1/2 teaspoon dried thyme, crushed |
2 1/4 cups potatoes, peeled & cubed |
2 cups carrots, sliced |
1 cup celery, chopped |
Directions:
1. Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or dutch oven brown meat, half at a time, in hot oil. Return meat to saucepan. Add juice cocktail, onion, bouillon granules, garlic, basil and thyme. Bring to boiling; reduce heat. Cover; simmer 1 1/4 hours for beef or till meat is nearly tender. Add potates, carrots and celery. Cover; simmer 30 minutes more. Skim fat.
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