Sunday Beef Stew

This is the beef stew recipe that I made with the corn bread I posted last week.  It is from Our Best Bites and is a truly delicious beef stew.  And like most stews, it's super easy!  Perfect for a cold winter's day.

•  1 1/2-2 lb. lean stew beef, cut into even smaller bite-sized pieces (just pull out a pair of kitchen shears and cut anything that looks like you’d need to use a knife and fork on) 
• 4-5 medium red potatoes, chopped 
• 4-5 medium carrots, peeled and chopped 
• 4 stalks celery, chopped 
• 2 cups roughly chopped onions, one large or 2 small 
• 4-5 cloves garlic, minced 
• 2 12-oz. cans or 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 (or 2 tsp. beef base) 
• 1/2 tsp. freshly ground black pepper 

Combine all ingredients in a large dutch oven or other oven save dish with a tight fitting lid. Cook for about 3 hours at 350 degrees. OR, place in a slow cooker and cook on low for 9-10 hours or high for 5-6.