3 tbsp. flour
1 1/2 lbs. stew meat
2 tbsp. oil
1 medium onion
1 clove garlic, minced
1/2 tsp. thyme
3 c. vegetable juice cocktail
1 pkg. onion soup mix
10 dashes Tabasco sauce
2 medium potatoes, cubed
1 1/2 c. sliced celery
1 1/2 c. sliced carrots

In a plastic bag, combine the flour and 1 teaspoon salt. Add the meat cubes a few at a time and shake to coat. In a Dutch oven, brown the meat, a half at a time, in the oil on medium high. Return all the meat to the pot and add the onion, garlic, thyme, vegetable juice, onion soup mix, Tabasco sauce and 1 cup of water. Bring the mixture to a boil, reduce heat, cover and simmer 1 1/4 hours, or until the meat is tender. Stir in the potatoes, carrots and celery. Cover and simmer 30 minutes more. Serves 6.