Soup- Beef Stew

By wtaylor

Ingredients

• 1 1/2-2 lb. lean stew beef
• 4-5 medium red potatoes, chopped
• 4-5 medium carrots, peeled and chopped
• 4 stalks celery, chopped
• 2 onions, chopped
• 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

Preparation

Step 1

Preheat oven to 350. Combine ingredients in a large oven-safe pot that comes with an oven-safe lid.
Cook in heated oven for 3 hours. Remove from oven and serve.

You can also cook this in your slow cooker on low for 9-10 hours (or until vegetables and meat are tender) or on high for 5-6.