3 tbsp. flour
1 1/2 lb. beef stew meat or boneless pork cut into 1 inch cubes
2 tbsp. oil
1/2 c. chopped onion
1 clove garlic, minced
1/2 tsp. dried thyme, crushed
3 c. V-8 juice
1 tsp. instant beef bouillon
Few dashes bottled hot pepper sauce
2 med. potatoes, peeled and cubed
1 1/2 c. sliced celery
1 1/2 c. sliced carrots
1 c. corn
1 c. peas

In a paper or plastic bag combine flour and 1 teaspoon salt. Add meat cubes, a few at a time, shaking to coat. In a large saucepan brown meat, half at a time, in hot oil. Return all meat to saucepan; add onion, garlic and thyme. Stir in vegetable juice, bouillon, hot pepper sauce and 1 cup water.

Bring to boiling; reduce heat. Cover; simmer 1 1/4 hours for beef (30 minutes for pork) or until meat is nearly tender. Stir in potatoes, celery and carrots. Cover; simmer 30 minutes more. Skim off fat. Serves 6. Great with biscuits.