Vegetable Beef Stew - cooking recipe

Ingredients

1 lb. lean, boneless beef, cut into 1-inch cubes
1 Tbsp. plus 1 1/2 tsp. oil
2 c. water
2 c. tomato juice
2 medium onions, chopped
1 (16 oz.) can whole tomatoes, undrained
2 tsp. salt
1 tsp. hot sauce
1 (8 oz.) can whole kernel corn, undrained
1 c. peeled and cubed potatoes
1 c. sliced carrots
1 c. chopped celery
1 c. frozen English peas
1 Tbsp. sugar

Preparation

Cook beef in hot oil in a large Dutch oven until brown. Add remaining
ingredients.
Bring
to
a boil; cover, reduce heat and simmer 2 to 2 1/2 hours, stirring occasionally.
Add additional
water
during
cooking if necessary.
Makes 6 to 8 servings.