Beef And Vegetable Stew

• 2 to 3 lb. stew beef, cut into 1-inch cubes
• 1 lb. carrots
• 10 to 12 medium potatoes
• 3 pieces celery
• 2 large onions
• 2 (16 oz.) cans whole tomatoes
• 1 (16 oz.) can tomato juice
• 1 (16 oz.) can English peas
• salt and pepper to taste

1. Brown stew on all four sides.
2. Add small amount of water.
3. Let beef simmer until vegetables are prepared.
4. Cut carrots crosswise into 3/8-inch thick slices.
5. Add to stew beef.
6. Cut celery across stalk into slices.
7. Cut onions into 1-inch dices and potatoes into 3/4-inch dices.
8. Add celery, onions, potatoes, tomatoes and juice to stew.
9. Allow to cook for one hour.
10. Then add peas and salt and pepper to taste.
11. Simmer for an additional 15 minutes.
12. Then serve.

stew beef, carrots, potatoes, celery, onions, tomatoes, tomato juice, english peas, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=271665 (may not work)