T'S Homemade Vegetable Stew - cooking recipe

Ingredients

1 to 1 1/2 lb. cut-up stew meat (beef, deer or lamb)
shortening (about 3 Tbsp. butter-flavor Crisco)
1 (46 fl. oz.) can V-8 juice
1 (15 oz.) can Hunt's Italian tomato sauce
2 cans (10 3/4 oz.) Campbell's minestroni soup
salt and pepper to taste
2 to 3 Tbsp. sugar
2 medium onions, chopped
5 lb. or little less potatoes, cut up
5 carrots, cut in thin circles
2 measuring c. water (additional)
1 can (large size) stems and pieces mushrooms
1 can drained peas (optional)
1 small head cabbage, chopped (optional)

Preparation

Brown meat in shortening until lightly browned in a large kettle.
Add all remaining ingredients except peas and cabbage. If using peas and cabbage (optional) pour into mixture about 5 minutes before stew is done.
Cook over medium to low heat for 3 hours (more or less).
Cook until potatoes and meat, etc. test done and stew has thickened and the flavors have had time to blend well.