THE BEEF

2 Tbsp all-purpose flour
1 lb beef stew meat
2 Tbsp cooking oil

Place flour in ziploc bag. Add meat cubes, a few at a time. Shake to coat. In a large pan brown meat, half at a time, in hot oil.

THE STEW

1 can cream of mushroom soup
2 cups V-8
Water
1/2 cup chopped onion
2 tsp instant beef bouillon granules
1/2 tsp garlic powder
1/2 tsp dried basil, crushed
1/2 tsp dried thyme, crushed

In a large pot, combine cream of mushroom soup, V-8, and 2-3 cans water. Add browned meat. Add onion, bouillon granules, garlic powder, basil, and thyme.

Bring to boiling; reduce heat. Cover; simmer for 1 to 1 1/4 hours or till meat is nearly tender. Add water or watered-down V-8 if necessary.

THE VEGETABLES

2 1/4 cups cubed potatoes
2 cups sliced carrots
1 cup sliced celery

Add potatoes, carrots, and celery. Cover; simmer 30 minutes more.

Serves @ 6. Makes great leftovers!