Beef Stew

[Katie]

By: Katie Borntreger

Flour
1 lb cubed beef
Cooking oil
Large bottle of V-8
1 onion
2 tsp beef bouillon granules
3 cloves garlic minced
½ tsp dried basil
2 ¼ cups peeled and cubed potatoes
1 small bag baby carrots

Heat cooking oil in a Dutch oven.  Place flour to a large zip lock bag and add beef.  Coat well and add to hot oil.  Cook until beef is browned.  Add V-8, onion, bouillon, garlic, and basil.  Bring to a boil then reduce heat and simmer covered for 1 hour.  Add potatoes and carrots and cook for an additional 45 minutes.