Beef Stew

• 3 Tbsp. flour
• 1 1/2 lb. beef stew meat
• 2 Tbsp. cooking oil
• 1 chopped onion
• 1 clove garlic, minced
• 1/2 tsp. dried thyme
• 3 c. vegetable juice cocktail
• 1 tsp. instant beef bouillon granules
• few dashes bottled hot pepper sauce
• 2 medium potatoes, peeled and cubed
• 1 1/2 c. sliced celery
• 1 1/2 c. sliced carrots

1. In a plastic bag, combine flour and 1 teaspoon salt.
2. Add meat cubes, a few at a time, shaking to coat.
3. In a large saucepan, brown meat, half at a time, in hot oil.
4. Return all meat to saucepan; add onion, garlic and thyme.
5. Stir in vegetable juice, bouillon, hot pepper sauce and 1 cup water.
6. Bring to boiling; reduce heat.
7. Cover; simmer for 1 1/4 hours for beef or until meat is nearly tender.
8. Stir in potatoes, celery and carrot.
9. Cover; simmer 30 minutes more. Skim off fat. Serves 6.

flour, beef stew meat, cooking oil, onion, clove garlic, thyme, vegetable juice cocktail, instant beef bouillon granules, pepper sauce, potatoes, celery, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=372781 (may not work)