Beef Stew

• 2 lbs stewing beef
• 2 (20 ounce) packages frozen stew vegetables
• 2 tablespoons parsley
• 1 cup tomato juice
• 1 cup beef bouillon
• 3 tablespoons flour

1. Take 2 pounds or so of beef in 1-in.
2. cubes, brown in skillet or deep pan, then add an assortment of potatoes, carrots, celery, onion, peeled and diced.
3. Any amount you want.
4. Or use the frozen vegetables from the store.
5. Add desired amount of salt, Lawrey's Seasoning, and any other seasoning you wish.
6. A little parsley is good.
7. Add 1-2 cups of tomato juice or water or bullion.
8. Bring to a boil, then turn back to simmer.
9. Cook 2 hours or until desired doneness.
10. Thicken liquid with 3 tablespoons flour mixed with a little water.

stewing beef, frozen stew vegetables, parsley, tomato juice, beef bouillon, flour

Taken from www.food.com/recipe/beef-stew-410377 (may not work)