Cooking Directions

• Coat the beef with the flour.
• Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until it's well browned, stirring often. Remove the beef from the saucepan. Pour off any fat.
• Stir the vegetable juice, broth, onion, bay leaf, thyme and black pepper in the saucepan and heat to a boil. Return the beef to the saucepan. Reduce the heat to low. Cover and cook for 2 hours.
• Stir in the carrots, potatoes and celery. Cover and cook for 1 hour or until the beef is fork-tender and the vegetables are tender. Remove and discard the bay leaf before serving.

Ingredients

• 1 pound beef for stew, cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 3 cups V8® 100% Vegetable Juice
• 1.75 cups Swanson® Beef Broth
• 1 medium onion, chopped (about 1/2 cup)
• 1 bay leaf
• 0.5 teaspoon dried thyme, crushed
• 0.125 teaspoon ground black pepper
• 3 medium carrot, cut into 1/2-inch pieces
• 2 medium potato, cut into cubes (about 2 cups)
• 2 stalks celery, cut into 1-inch pieces (about 1 1/2 cups)