2 pounds beef stew cubes
1 (32 ounce) can tomato juice or V-8 Juice
1 clove garlic, crushed
1 onion, chopped (or a jar of pearl onions)
2 stalks celery, sliced
1/4 teaspoon oregano
3 beef bouillon cubes
4 carrots, sliced
5 potatoes, cubed
1 tablespoon flour
1 tablespoon sugar (optional)
1 1/2 tsp. salt
1/2 teaspoon black pepper
1 (32 ounce) can tomato juice or V-8 Juice
1 clove garlic, crushed
1 onion, chopped (or a jar of pearl onions)
2 stalks celery, sliced
1/4 teaspoon oregano
3 beef bouillon cubes
4 carrots, sliced
5 potatoes, cubed
1 tablespoon flour
1 tablespoon sugar (optional)
1 1/2 tsp. salt
1/2 teaspoon black pepper
In a casserole dish or in the crock pot, blend salt and pepper, sugar (optional), oregano, flour and crushed beef bouillon cubes. Stir in tomato juice, mixing well to combine. Add remaining ingredients. Cover and bake at 250 degrees for about four hours. (For crock pot, cook on high for 5-6 hours.)
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