2 lb. stew beef
2 (12 oz. ea.) cans V8 juice
1 (32 oz.) box beef broth (Swanson)
8 cloves chopped garlic, divided
1/2 tsp. black pepper
1/2 tsp. salt
1 tbsp. white vinegar
3 cups water
2 bay leaves
1/2 tsp. thyme
1/2 tsp. rosemary
2 (16 oz. ea.) bags frozen mixed vegetables for soup (peas, carrots, potatoes, onions, green beans, okra, corn, etc.)

In a 6-quart or larger pot, add V8 juice, beef broth, vinegar water, salt, pepper and HALF of the garlic. Bring to boil, then reduce to simmer.

Meanwhile, trim beef into 1/2 spoon-size pieces, removing any grizzle and such. Brown up the beef in a skillet with your favorite grease, I use ghee, but olive oil or lard is good too. Add to simmering broth. Bring back to boil for a minute, the reduce to simmer for 30 minutes.

After thirty minutes or so, add the frozen vegetables, thyme, rosemary, bay leaves, and the rest of the garlic. Bring back to boil on high heat, the reduce to simmer for 40 minutes or until vegetables are as tender as you like.

Serve it up with some buttered bread. Mmmm GOOD!

Submitted by: Red Neckerson