Recipe#5754

Title: Beef Stew 17

From: altaleigh@aol.com (AltaLeigh) 
 Newsgroups: rec.food.recipes 
 Subject: Beef Stew 
 Date: 9 Dec 1997 20:00:08 -0700 
 Message-ID: <19971209012300.UAA04157@ladder01.news.aol.com> 

1 to 2 lbs. Beef stew meat (or a steak chopped into bite-size pieces)
 flour
 Oil to brown beef
 1 large can of V-8 juice
 3-4 cans of beef broth
 1/4 to 1/2 head green cabbage, sliced thinly (like for cole slaw)
 5-6 potatoes, chopped
 1 onion, chopped
 3-4 stalks celery, sliced
 3-4 carrots, sliced
 3 gloves garlic, crushed
 1 small can corn
 1 TB basil
 1 tsp oregano
 salt
 pepper
 1/4 cup Worcestershire sauce
 Heat a small amount of oil in the bottom of your soup pot (or in
 a separate frying pan if you prefer), coat your beef with the flour
 (adding seasoning salt to the meat first if you like), then brown
 your meat in the oil, add the chopped onions next and cook them
 for a minute or two, then add the V-8 juice and the beef broth.
 Then add all the other ingredients, except the Worcestershire sauce,
 crushing the basil and oregano leaves between your palms before
 dropping them into the pot.  Bring the soup to a boil and then
 reduce the heat and simmer the soup until the vegetables are tender.
 Then add the Worcestershire sauce and cook for a little while
 longer.