Beef Stew - cooking recipe

Ingredients

2 lb. beef stew meat (don't brown)
2 or 3 onions
6 carrots
2 celery stalks
potatoes
green beans
2 Tbsp. tapioca
1 Tbsp. sugar
1 tsp. salt
1 small can V-8 juice or 1/2 c. tomato juice
2 to 2 1/2 lb. beef tenderloin, sirloin or flank steak
3 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
3 Tbsp. fat
3 onions, sliced thin
1/2 c. tomato juice
1 can consomme
1/2 tsp. sugar
1/2 c. sour cream
1/2 lb. sliced mushrooms
3 Tbsp. Burgundy wine (optional)

Preparation

Cut meat in thin strips.
Toss in flour, salt and pepper. Brown meat and onions in 3 tablespoons hot fat.
Add tomato juice, consomme and sugar.
Reduce heat and simmer until meat is tender. Blend in sour cream, mushrooms and wine.
Heat, but do not boil. Serve over buttered noodles, rice or mashed potatoes.
Makes 4 to 6 servings.