Beef Stew - cooking recipe

Ingredients

6 lb. lean beef stew meat
7 to 8 lb. Irish potatoes, peeled and cut into squares
2 to 3 large onions, diced
1 (16 oz.) pkg. carrots, cut into 1-inch chunks
1 stalk celery, diced
2 to 3 (32 oz.) cans tomato juice

Preparation

Trim fat from meat and cut into small chunks. Place in a large stew pot and cover with water about 2-inches above the meat.
Add salt and pepper.
Bring to a boil over high heat.
Cook until blood is cooked out of meat.
Skim foam from top of pot.
This will leave a good rich stock covering the meat.
Add next four ingredients to pot and cover with tomato juice.
Salt and pepper to taste.
Bring to a boil.
Reduce heat and cover.
Simmer for 3 to 4 hours.
Add tomato juice as needed so that stew will be soupy.
The slower cooked, the better.
Feeds 12 hungry people!