Beef and Veggie Stew

This was even better than I thought it would be! And it's easy-peasy so we'll be having this often in these cold winter months.

Beef and Veggie Stew
1 1/2-2 lbs. stew meat, cut into bite-sized pieces, if needed
4-5 medium Yukon Gold potatoes, chopped
4-5 medium carrots, peeled and chopped
4 stalks celery, chopped
4-5 cloves garlic, minced
3 c. vegetable juice cocktail (like V8 or even Bloody Mary mix)
1 10-oz. can condensed tomato soup
10 oz. water (just use the can from the tomato soup to measure)
1 tsp. basil
2 beef bouillon cubes
1/2 tsp. freshly ground black pepper
coarse salt

Combine all ingredients in a slow cooker and cook on low for 9-10 hours or high for 5-6. You could also use a large dutch oven or other oven save dish with a tight fitting lid and cook for about 3 hours at 350. Serve with some good whole wheat bread or rolls.

Adapted from OUR BEST BITES

Family Rating:
Brad: ***
Jordan: ****
Eli: *****
Phoebe: ****
Overall Family Rating: 16/20