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Beef Vegetable Stewp (a combination of soup and stew) 

2 tablespoons oil

1 large onion, chopped

4 stalks celery, chopped

2 cloves garlic, minced

1 lb. ground beef

1 lb. beef stew meat

2 tablespoon all-purpose flour

4 beef bouillon cubes

1 64 oz. bottle V-8 Juice

1 28 oz. can diced tomatoes, undrained

3-4 large potatoes, peeled and diced

1 16 oz. bag frozen mixed vegetables (peas, carrots, corn, green beans)

1 tablespoon Worcestershire sauce

Couple dashes hot sauce

½ teaspoon Cajun seasoning

½ teaspoon black pepper, or to taste

 In a large stock pot, heat oil over medium-high heat.  Add onion and celery; cook and stir until softened, about 4 minutes.  Add the garlic and ground beef ; cook and stir until meat is browned and cooked through.  Drain off excess fat.  Add beef stew meat and brown.  Sprinkle meat with flour; cook and stir for 3 minutes.  Add the V-8 juice, diced tomatoes and bouillon cubes.  Stir in the potatoes, and mixed vegetables.  Add Worcestershire sauce, hot sauce and seasonings to taste.  Stir, cover and simmer over medium to medium-low heat for 1 ½-2 hours, or until vegetables are tender, stirring occasionally. 

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Past Recipes

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