3/4 lb. lean stew beef, cooked
1 (46 oz.) can tomato juice
1 (16 oz.) can corn (kernel)
1 (16 oz.) can creamed corn
1 (10 or 20 oz.) frozen limas
4 big potatoes, diced
2 onions, chopped
3 lg. carrots, chopped into thin coins
1 (10 oz.) can beef broth
1 tbsp. parsley flakes
1 tbsp. celery seed
1/3 c. sugar
3 tbsp. corn oil (or Puritan)

Brown stew beef in 1/2 chopped onion and 3 tablespoons of Puritan oil, add 1 can beef broth, cover, bring to boil and then simmer until beef is tender. (I use a 3 quart pressure cooker and it only takes 30 minutes.)

While beef is cooking, combine tomato juice, 1 can kernel corn, limas, diced potatoes, chopped onions, chopped carrots, spices, salt and pepper, sugar, stir to mix all ingredients, bring to boil, then reduce to simmer and add stew beef; simmer for 1 hour, add creamed corn, stir, cook for 10 minutes more. Tastes better the next day.