1 - 2 lb. stew meat or steak cut into 3/4 inch cubes
1/2 c. flour
1/2 c. butter
6 c. water
18 oz. tomato juice
1 c. each sliced celery, onions and carrots
1/4 c. chopped bell pepper
16 oz. can tomatoes, cut up or mashed
1 pkg frozen mixed vegetables or fresh green beans, potatoes and cabbage
1 tsp. pepper
1 tsp. salt
3 tbsp. B - V liquid or Kitchen Bouquet

Coat beef with flour. Brown in butter in dutch oven. Add remaining ingredients. Cook uncovered on medium heat 1 1/2 or 2 hours until vegetables are tender and broth thickens. Skim off fat. Serve with cornbread or yeast bread and Jello or fruit salad. Optional seasonings: 2 tbsp. chopped parsley, 2 cloves garlic, minced, 2 bay leaves, 1/2 tsp. sweet basil, pinch of rosemary, thyme and marjoram.