Olive oil
1 lb. steak, trimmed & cubed
1 qt. V-8 juice
1 sm. onion, chopped
4 potatoes, cubed
1 stalk celery, chopped
4 carrots, peeled & sliced
1 can beef stock
1 c. red wine
2 tsp. Worcestershire sauce
Salt & pepper to taste
1 stalk broccoli (opt.)
1 sm. zucchini (opt.)
1 pkg. frozen peas (opt.)

In Dutch oven or stock pot, saute steak cubes in olive oil until browned. Drain off excess fat. Add red wine, beef stock and V-8 juice. Bring to slow simmer. Add potatoes, onions, celery and carrots. Simmer until vegetables are tender. Optional vegetables can be added and simmered in. Season to taste. Great with biscuits.