1/2 c. chopped onion
1 clove garlic, minced
1/4 c. shortening, divided
2 lbs. lean beef for stewing, cut into 1 inch cubes
1/2 c. all-purpose flour
1 c. tomato juice
2 beef flavored bouillon cubes
1 (16 oz.) can whole tomatoes (undrained and chopped)
1 (8 3/4 oz.) can whole kernel corn, drained
1 c. diced potatoes
1 c. sliced carrots
1/2 c. chopped celery
1/2 c. chili sauce
1 1/4 tsp. salt
1/2 tsp. pepper

Saute onion and garlic in 2 tbsp. shortening in large skillet until tender. Remove onion and garlic with slotted spoon; set aside. Reserve drippings in skillet.

Flour meat, brown meat in reserved pan drippings over medium heat. Add remaining shortening as necessary; set meat aside.

Bring tomato juice to boil in small saucepan. Remove from heat. Add bouillon cubes, stirring until dissolved.

Combine onion, garlic, meat, tomatoes, juice mixture, tomatoes, corn, potatoes, carrots, celery, chili sauce, salt and pepper in oven proof 3 quart casserole. Stir until well blended. Cover and bake at 325 degrees for 2 1/2 hours, stirring once. Serve with corn bread. Yields 3 quarts.