Rosemary Beef Stew

• 2 pounds cubed beef stew meat
• 1/2 cup all-purpose flour
• 1/2 tablespoon salt
• 1/2 tablespoon ground black pepper
• 3/4 cup olive oil
• 2 (64 fluid ounce) bottles vegetable juice (such as V8(R))
• 8 medium Yukon Gold potatoes, peeled and quartered
• 4 large carrots, peeled and sliced
• 1 large yellow onion
• 3 stalks celery, sliced
• 2 beef bouillon cubes
• 1 tablespoon chopped fresh rosemary
• 1/2 tablespoon fresh thyme leaves
• 3 bay leaves
• salt and ground black pepper to taste

1. Place stew meat, flour, salt, and pepper in a large resealable plastic bag; shake until coated.
2. Heat olive oil in a large 6- or 8-quart pot or Dutch oven over medium-high heat until it shimmers. Add 1/2 of the meat and cook until browned on all sides, turning as needed. Transfer to a bowl. Repeat with remaining meat.
3. Return all browned meat to the pot and pour in vegetable juice. Add potatoes, carrots, onion, celery, bouillon cubes, rosemary, thyme, and bay leaves. Cover and bring to a boil, 10 to 15 minutes. Reduce heat and simmer, stirring occasionally, until meat is tender, about 45 minutes. Season with salt and pepper.

meat, allpurpose, salt, ground black pepper, olive oil, vegetable juice, potatoes, carrots, yellow onion, stalks celery, rosemary, thyme, bay leaves, salt

Taken from www.allrecipes.com/recipe/267951/rosemary-beef-stew/ (may not work)