Sunday Beef Stew

1½ -2 lb. lean stew beef, cut into even smaller bite-sized pieces

4-5 medium red potatoes, chopped

4-5 medium carrots, peeled and chopped

4 stalks celery, chopped

2 cups roughly chopped onions, one large or 2 small

4-5 cloves garlic, minced

2 12-oz. cans or 3 c. vegetable juice cocktail (like V8 or even Bloody Mary mix)

1 10-oz. can condensed tomato soup

10 oz. water (just use the can from the tomato soup to measure)

1 tsp. basil

2 beef bouillon cubes (or 2 tsp. beef base)

1/2 tsp. freshly ground black pepper

Preheat oven to 350°

Combine all ingredients in a large dutch oven or other oven save dish with a tight fitting lid.  Cook for about 3 hours.  (Or cook  in a slow cooker on low for 9-10 hours or high for 5-6.)

Remove from oven and serve.

This recipe can be found here.