1 1/4 lbs. beef cubes (1 1/2 inch)
2 tbsp. shortening
3 c. V-8 juice
1 tsp. salt
1/4 tsp. basil leaves, crushed
Generous dash of pepper
6 sm. carrots (about 3/4 lb.), cut in 2-inch pieces
8 sm. white onions (about 1/2 lb.)
3 med. potatoes (about 1 lb.), quartered
1/2 c. water
2 tbsp. flour

In large heavy pan, brown beef in shortening; pour off fat. Add V-8 juice, salt, basil, and pepper. Cover; cook over low heat 1 hour, 30 minutes. Add vegetables. Cover; cook 1 hour more, or until meat and vegetables are tender. Stir occasionally. Gradually blend water into flour until smooth. Slowly stir into sauce. Cook, stirring until thickened. Makes 7 1/2 cups. Recipe may be doubled.