Description:

Excellent stew with a twist.

Source:

Carol Kelley

Serves/Makes:6

Ingredients

• 3 tbsp (45 ml) flour
• 1-1/2 lbs (.7 kg) beef stew meat
• 2 tbsp (30 ml). cooking oil
• 1/2 cup (125 ml) chopped onion
• 1 clove garlic, minced
• 1/2 tsp (2 ml) dried thyme
• 3 cups (700 ml) V8 juice
• 1 tsp (5 ml) instant beef bouillon granules
• few dashes bottled hot pepper sauce
• 2 medium potatoes, peeled and cubed
• 1-1/2 cups (350 ml) celery
• 1-1/2 cups (350 ml) of carrots

Preparation

• In a plastic bag combine flour and 1 tsp (5 ml) salt
• Add meat cubes a few at a time shaking to coat.
• Brown meat in hot oil.
• Add onion, garlic, and thyme.
• Stir in V8, bouillon, hot pepper sauce and 1 cup (225 ml) water.
• Bring to boil, reduce heat.
• Cover and simmer 1 1/4 hours or until beef is tender.
• Stir in potatoes, celery and carrots.
• Cover and cook 30 minutes or until tender.

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