1 lb. stew meat, dredged in flour
2 tbsp. cooking oil
32 oz. vegetable cocktail juice (V-8)
1 lg. onion, chopped
2 tsp. beef bouillon granules
2 cloves garlic, minced
1/2 tsp. basil
1/2 tsp. thyme
1 bay leaf
4 or 5 lg. potatoes, peeled & cubed
2 or 3 carrots, peeled & chopped
2 or 3 stalks celery, sliced

In a stew pot, brown beef cubes in oil, half at a time. Put meat back into pot and add cocktail juice, onions, garlic and spices. Cover and simmer 1 1/4 hours until meat is tender. Add vegetables and simmer another 30 minutes or until potatoes and carrots are done.