Preparation time: 20 minutes

Ingredients:

2 Carrots
1 Onion
1 Sweet Potato
2 Stalks of Celery
2 Bay Leaves
Pepper to Taste
3 tbs Corn Starch Dissolved in Cold Water
650 ml of either V8 Juice or Mott’s Vegetable Juice
1 lb. of Either Stewing Beef or Round Steak (Preferred)

Preparation:

Cut carrots in half then half again then slice into small bite sized pieces. Peel the sweet potato and dice into similar sized pieces. Cut celery stocks in half and slice then coarsely chop the onion. Cut the stewing beef or steak into similar small pieces and brown. (ingredients are cut small so that the many different ingredients can all be tasted in your mouth at the same time).

Add the vegetables, less the onions, into a pre-heated stewing pot with a tbs. or so of oil added to the hot pot. Sweat the vegetables (optional). Add in the vegetable juice, meat, and bay leaves and bring to a boil. Add the corn starch to thicken (using more if greater thickness is desired). Reduce to a simmer and let cook for 20 minutes to 1/2 hour or until the carrots are tender. Add pepper to taste. Stir occasionally. Add onions about 5 or 10 minutes before cooking is complete.

Serve on its own or over mashed potatoes