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.