Beef Stew

• 6 lb. lean beef stew meat
• 7 to 8 lb. Irish potatoes, peeled and cut into squares
• 2 to 3 large onions, diced
• 1 (16 oz.) pkg. carrots, cut into 1-inch chunks
• 1 stalk celery, diced
• 2 to 3 (32 oz.) cans tomato juice

1. Trim fat from meat and cut into small chunks. Place in a large stew pot and cover with water about 2-inches above the meat.
2. Add salt and pepper.
3. Bring to a boil over high heat.
4. Cook until blood is cooked out of meat.
5. Skim foam from top of pot.
6. This will leave a good rich stock covering the meat.
7. Add next four ingredients to pot and cover with tomato juice.
8. Salt and pepper to taste.
9. Bring to a boil.
10. Reduce heat and cover.
11. Simmer for 3 to 4 hours.
12. Add tomato juice as needed so that stew will be soupy.
13. The slower cooked, the better.
14. Feeds 12 hungry people!

lean beef stew meat, irish potatoes, onions, carrots, celery, tomato juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519908 (may not work)