3 tbsp. flour
2 tbsp. cooking oil
1 clove garlic, minced
3 c. vegetable juice cocktail
Dash of hot pepper sauce
1 1/2 c. sliced celery
1 1/2 lbs. beef stew meat
1/2 c. chopped onion
1/2 tsp. thyme, crushed
1 tsp. instant beef broth
2 med. potatoes
1 1/2 c. sliced carrots

Cut stew meat into bite-size cubes. In a plastic bag combine flour and a teaspoon salt. Add meat cubes, a few at a time, shaking well to coat all pieces of meat.

In a large pan brown meat, half at a time, in hot oil. Return all meat to pan. Add onion, garlic, and thyme. Stir in vegetable juice, bouillon, hot pepper sauce, and 1 cup water. Bring to a boil. Cover and simmer for 1 1/4 hours on low heat. Stir in potatoes, celery, carrots. Cover pan, and simmer 30 more minutes.