Beef Stew 1 ½ -2 lbs. lean stew beef, cut into small pieces 4-5 medium potatoes, chopped 4-5 medium carrots, peeled and chopped 4 stalks celery, chopped 2 onions, chopped 4-5 cloves garlic, minced 2 (12-oz) cans or 3 cups vegetable juice cocktail, such as V8 1 (10-oz) can tomato soup 10 oz water 1 tsp dried basil 2 tsp beef bouillon base ½ tsp black pepper Preheat oven to 350°. Combine all ingredients in a Dutch oven or heavy, oven-safe pot with a lid. Cover, place in oven and cook 3 hours. |
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