1 1/2-2 lb. lean stew beef, cut into even smaller bite-sized pieces (just pull out a pair of kitchen shears and cut anything that looks like you’d need to use a knife and fork on)
4-5 medium red potatoes, chopped
4-5 medium carrots, peeled and chopped
4 stalks celery, chopped
2 cups roughly chopped onions, one large or 2 small
4-5 cloves garlic, minced
2 12-oz. cans or 3 c. vegetable juice cocktail (like V8 or even Bloody Mary mix)
1 10-oz. can condensed tomato soup
10 oz. water (just use the can from the tomato soup to measure)
1 tsp. basil
2 beef bouillon cubes (or 2 tsp. beef base)
1/2 tsp. freshly ground black pepper
Combine all ingredients in a large dutch oven or other oven save dish with a tight fitting lid. Cook for about 3 hours at 350, or in a slow cooker on low for 9-10 hours or high for 5-6.
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OVEN STEW
A Norma Johnson family favorite
2 lbs. boneless roast or stew meat
2 onions, chopped
12 carrots, sliced
1 can tomato soup
6 potatoes, chunked
2 cans water
Cut up roast into bite-sized pieces. Place meat, potatoes, carrots and onions in roaster. Pour over the soup and water; mix all. Bake at 3500 for 5 hrs.
(Boneless roast can get by on 3 1/2 hrs.
Stew meat needs 5 hrs.)
