Opal Bohannon's Grand Prize Winning Stew

 

  • 2 1/2 pounds beef stew meat
  • 1 Tablespoon oil
  • 1 1/4 cups beef stock
  • 2 cups sliced carrots
  • 2 1/2 cups cubed potatoes
  • 1/3 cup chopped onion
  • 1/4 cup chopped celery
  • 4 cups tomato juice
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1/2 teaspoon fresh thyme, chopped (optional)
  • Salt and pepper to taste

Season the beef generously with salt and pepper. Add oil and meat to kettle, and brown beef on all sides over medium heat. Then, reduce heat to medium low, add one cup beef stock and slow cook the beef for approximately one hour.
After meat is tender, add the remaining ingredients  Cook over medium heat for 30-45 minutes.  Remove bay leaf, and serve with crackers or cornbread.

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