Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | All-purpose flour |
| 1 pounds | Beef stew meat, cubed |
| 2 tablespoons | Vegetable oil |
| 3 cups | Vegetable juice cocktail |
| 1 can | RO*TEL Whole Tomatoes and Green Chilies (10 oz) |
| ½ cup | Chopped onion |
| 2 \N | Beef bouillon cubes |
| 2 \N | Garlic cloves, minced |
| ½ teaspoon | Dried basil |
| ½ teaspoon | Dried thyme |
| 2¼ cup | Cubed, peeled potatoes |
| 2 cups | Sliced carrots |
| 1 cup | Sliced celery |
Place flour in a food storage bag; add meat cubes a few at a time, shake to coat. In a large Dutch oven, brown meat in hot oil. Stir in juice, RO*TEL, onion, bouillon, garlic, basil and thyme. Heat to a boil; reduce heat. Cover and simmer 1 to 1¼ hours. Add potatoes, carrots and celery. Cover and simmer an additional 45 minutes or until tender.