Ingredients

1 lb or less boneless stew beef
2 large baking potatoes - peeled
1 small onion - chopped
1 stalk celery - diced
4 carrots - peeled
2 cups V8 juice
1 bay leaf
1/4 cup mashed potatoes (optional)

Directions

Cut the stew beef into smaller pieces than it comes from the market.

In a large stew pot, mix together the stew beef, onion, celery and bay leaf. Cover and simmer about 30 minutes.

Dice the potatoes, slice the carrots and add to the stew. Stir in the mashed potatoes if available.

Simmer until the potatoes are tender, adding a little water to thin if required. Remove the bay leaf and serve with cornbread muffins.