Beef Stew

Here ya go Sarah Wilson.  This is my standby recipe. Ive made it this way for over 30 years.  You can substitute Moose or Pork.  Just have to adjust the cooking times for the meat. I prefer to add a touch of brown vinegar when its moose, to help make it tender.


2 Tbs flour
1 pound Beef ( typically chuck or round)
salt and pepper
2-4 Tbs oil( can use any type. I usually use olive)
31/2 cups of V-8 or any vegetable juice cocktail
1/2 cup chopped onion( can use baby or cocktail sized onions for flare)
2 tsp of instant beef bullion
2 cloves of garlic
1/2 tsp dried basil and dried thyme. Crushed.
2 to 2 and half cups of chunk cut potatoes( can peel or not)
2 cups chunk cut carrots
1 cut of chunk cut celery
3/4 cup frozen corn.
3/4 cup of frozen peas.

Cut meat into bite sized pieces.  Put flour in a mixing bowl. add salt and pepper( jsut a dash of each) dump in the meat and coat well with the flour mixture. In a large pot or a dutch oven, heat the oil. Add the meat and brown on both sides. Remove meat set on a paper towel , drain off any excess oil that is in your pot. Return your meat to the pot and add the V-8. Add the onion, bullion, garlic, basil and thyme. Bring to a low boil.  cover and simmer on low for about an hour to an hour and 30 minutes. Or until meat is ALMOST tender. Add potatoes, carrots and celery. Cover and simmer 20-30 minutes more, just until the vegetables are tender. Add the frozen vegetables, cover and simmer 5 minutes.  Best served with a crunchy french bread!