- 2 ½ pounds beef stew meat
- 1 ¼ cup beef stock
- 4 cups tomato juice
- 2 cups carrots - sliced
- 2 ½ cups potatoes - cubed
- 1/3 cup onion - chopped
- ¼ cup celery - chopped
- 1 clove garlic - minced
- 1 bay leaf
- 1 tablespoon oil
- ½ teaspoon fresh thyme - chopped
- salt and pepper
Level of difficulty Average
Cost Average budget
Season the beef generously with salt and pepper.
Add oil and meat to kettle, and brown beef on all sides over medium-high heat.
Reduce heat to medium low, add one cup beef stock and slow cook the beef for approximately 1 hour.
After meat is tender, add the remaining ingredients.
Cook over medium heat for 30-45 minutes.
Remove bay leaf, and serve with crackers or cornbread.