Red Beef Stew

This beef stew combines potatoes, carrots, onion and peas, and adds vegetable juice for a touch of "red."

Ingredients:

• 2 lbs beef stew meat, cut in cubes
• Vegetable oil to brown the meat
• Lawry's Seasoned Salt
• Flour for coating the meat
• 1 large onion, cut into medium-size chunks
• 5 large cloves garlic, chopped
• 6-8 Potatoes, peeled and diced into 1" cubes
• 5 Carrots, peeled and cut into 1" slices
• 1 Large can of V-8 juice
• 1 Small pkg frozen baby peas (optional)

Directions:

1. Season meat well with the Lawry's Seasoned Salt, then coat with the flour. 2. In a 5 qt. saucepan, heat enough oil to brown the meat. When oil is hot, add the meat and cook only until lightly browned (about 3 minutes), stirring often. 3. Add the chopped onions and garlic, cooking only until clear, but not browned. Do not overcook. 4. Add the potatoes, carrots, and V-8 juice. Do not add the peas yet! 5. Bring to a boil and immediately lower the heat until the stew is just slowly simmering. Place the lid on the pan and simmer until the meat and vegetable are done and all the flavors have blended. Check and stir often. 6. Just before serving, bring the stew back up to a simmer and add the frozen peas (as much or as little of them as you prefer). Immediately turn off the heat, put the lid back on, and let sit for 5 minutes before serving.

Number of Servings: 8

Notes from the Cook: The color of this stew always reminds me of our famous red sunsets here in Georgia. It's very different and delicious.