This original recipe came about by accident. A delicious twist on an old favorite

Red Beef Stew

2lbs Cubed beef stew meat.
Vegetable oil to brown meat.
Lawry's Seasoning Salt (or your own favorite).
Flour for coating the meat.
1 lrg yellow onion cut into medium size chunks.
5 Large cloves of chopped garlic.
6 to 8 potatoes, peeled and diced into med/lrg size cubes.
5 Carrots, peeled and cut into 1 inch pieces.
1 large can of V-8 juice.
1 Small pkg of frozen petite baby peas (optional)

1. Season meat well with the Seasoning Salt and coat with 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 and cook only until clear, not browned (about 3 minutes). Do not overcook.
4. Add the potatoes, carrots, and V8 juice. Do not add the peas.
5. Bring to a boil and immediately lower the heat until the stew is just slowly simmering.
Place the lid on the pan and cook until all the vegetables are done and the flavors have blended.
Approx. 45 minutes. Check and stir often.
6. Just before serving, bring the stew to a simmer and add the frozen peas (as much or as little as you like). Immediately cover, turn off the heat. Let sit for 5 minutes and serve.

**If broth seems a little thin: stir 2 tblsp of cornstarch into a small amount of water and stir into the stew until it reaches the desired consistency.