Recipe - Beef Stew Ro*Tel Style

2 tablespoon Allpurpose flour
1 pound Beef stew meat, cubed
2 tablespoon Vegetable oil
3 cup Vegetable juice cocktail
1 cn RO*TEL Whole Tomatoes and
Green Chilies (10 oz)
One half cup Chopped onion
2 Beef bouillon cubes
2 Garlic cloves, minced
One half teaspoon Dried basil
One half teaspoon Dried thyme
2 One fourth cup Cubed, peeled potatoes
2 cup Sliced carrots
1 cup Sliced celery

Place flour in a food storage bag; add meat cubes a few at a time,
shake to coat. In a large Dutch oven, brown meat in hot oil. Stir in
juice, RO*TEL, onion, bouillon, garlic, basil and thyme. Heat to a
boil; reduce heat. Cover and simmer 1 to 1 One fourth hours. Add potatoes,
carrots and celery. Cover and simmer an additional 45 minutes or
until tender.

From "Southwestern Sensations Starring RO*TEL", courtesy Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/swsense.zip