SERVES 6:
3 tbsp. flour for coating beef cubes
1 1/2 beef stew meat, cut into 1-inch cubes
2 tbsp. oil for browning meat
1/2 c. chopped onion
1 cloves garlic, minced
1/2 tsp. dried thyme, crushed
3 c. vegetable juice cocktail
1 tsp. instant bouillon granules
3 dashes hot pepper sauce
2 med. potatoes, peeled and cubed
1 1/2 c. celery, sliced
1 1/2 c. carrots, sliced

SERVES 60:
Enough flour for coating beef cubes
15 lbs. beef stew meat, cut into 1-inch cubes
Enough oil for browning meat
5 c. chopped onion
5 cloves garlic, minced
5 tsp. dried thyme, crushed
30 c. vegetable juice cocktail
10 tsp. instant bouillon granules
Few dashes hot pepper sauce
20 med. potatoes, peeled and cubed
15 c. celery, sliced
15 c. carrots, sliced

In plastic bag, combine flour and salt to taste. 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 10 cups water for 60 servings and only 1 cup for 6 servings.

Bring to boiling, reduce heat. Cover, simmer 1 1/2 hours or until beef is nearly tender. Stir in potatoes, celery and carrots. Cover, simmer 30 minutes or until vegetables are done. Skim off fat. Serves 6 or 60.