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.