T'S Homemade Vegetable Stew

• 1 to 1 1/2 lb. cut-up stew meat (beef, deer or lamb)
• shortening (about 3 Tbsp. butter-flavor Crisco)
• 1 (46 fl. oz.) can V-8 juice
• 1 (15 oz.) can Hunt's Italian tomato sauce
• 2 cans (10 3/4 oz.) Campbell's minestroni soup
• salt and pepper to taste
• 2 to 3 Tbsp. sugar
• 2 medium onions, chopped
• 5 lb. or little less potatoes, cut up
• 5 carrots, cut in thin circles
• 2 measuring c. water (additional)
• 1 can (large size) stems and pieces mushrooms
• 1 can drained peas (optional)
• 1 small head cabbage, chopped (optional)

1. Brown meat in shortening until lightly browned in a large kettle.
2. Add all remaining ingredients except peas and cabbage. If using peas and cabbage (optional) pour into mixture about 5 minutes before stew is done.
3. Cook over medium to low heat for 3 hours (more or less).
4. Cook until potatoes and meat, etc. test done and stew has thickened and the flavors have had time to blend well.

beef, shortening, s italian, soup, salt, sugar, onions, potatoes, carrots, water, mushrooms, peas, head cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=228782 (may not work)